Anyone who follows my current addictions on the right has probably noticed "slow scrambled eggs." I wanted to post it just before the weekend, when I hope things slow down a bit for you, so you too can discover their marvelousness. Hmm. Lusciousness? I think they are amazing.
Have three eggs at room temperature. (I've tried making this with fewer eggs: disaster). Beat them with implement of choice. Add a pinch of salt. I also like to add chives and tarragon. Over your pilot light or very low heat melt one tablespoon butter in a nonstick skillet. Pour your eggs in, and with the heat on low, continuously stir the eggs, scraping the bottom of the pan. (I like to use a silicon spatula). Slowly, slowly they will turn from liquid to a light custardy texture. And then they're ready to serve.
For the original recipe by Frances Lam, click here.
CO, this photo's for you.
AH, ask and you shall be answered...
I've never heard of such a thing. I hope I have the patience to try this.
ReplyDeleteI can hardly wait to give them a try. Maybe even tonight.
ReplyDeleteOh gosh, master. Well, I've just been given 6 fresh off the nest eggs, so why not try.
ReplyDeleteOooh, I love the enthusiasm!
ReplyDeleteMmm. I'll do it.
ReplyDeleteThanks for thinking of me, Restless Dez. Well, I'm gonna go out rite now to have some egg based thing for brunch. I'll bee thinkin of your eggs as I eat em.
ReplyDeleteWhat kinda pie wood go with this after 4 dessert?
CO: It's going to take me awhile to recover from the kicking I inflicted on myself for missing National Pie Day--
ReplyDeleteP:Glad it tempts you--
You can always make amends for your transgression, RC, by eating a pie! Besides, it looks like you have company when it comes to overlooking national holydays: our local goddess. I better not say more, else there bee more self-flagallations.
ReplyDelete