an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Friday, January 22, 2010
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...