Because we have lots of poultry, we eat a lot of eggs.
Fried, poached, hard-boiled, soft-boiled, omelets, over easy, sunnyside up.
There are tons of ways to prepare an egg, but arguably the simplest is to scramble it.
Oddly enough, as simple as it seems, most of the time I order eggs in a restaurant they are terrible. Rubbery, dry, no flavor. Kinda how I picture George Hamilton would be, were one to intentionally lick him. Or, I guess unintentionally, lick him too.
*Though I'm not really sure you could "unintentionally" lick someone. I mean it's not like you walk around all day with your tongue out, then suddenly trip and fall so that your tongue lands on someone. Though there IS the distinct possibility that I've NEVER seen a picture of Michael Jordan that did not have his tongue hanging out. So maybe he has "unintentionally" licked someone. But I bet they didn't mind. I bet they just thought, "Well hell! I just got licked by a tongue that's worth more than $1 billion dollars." And let's be honest here, I'd much rather lick MJ by accident than, say, Donald Trump. He'd probably taste as orange as he looks. Kind of like ... well, George Hamilton. Where was I?
Oh yeah, so eggs. Scrambled.
Deeee-licious. I finally figured out the secret to scrambled eggs that makes my family want seconds. And now, I share it with the world. Or at least with the two people who read this blog. (Hi Mom!)
First things first -- set your stove to low. For me, with an electric LG stove (how I long for gas again!), my setting was 2.4. Then a pan with a dollop of butter. Yeah that's a lot of butter. If you are reading this blog, you obviously don't care. I've also used goose fat for a lovely flavor.
Let your fat/butter melt. In the meantime, crack your eggs into a bowl. By the way, is there anything prettier than fresh eggs in a bowl?
Now add some cream or milk. I use about 1/4 cup of cream for 6-8 eggs. I prefer cream. You can use low-fat or skim milk if you want, but the texture really is different. And we're talking down-home country breakfast here, so no calorie counting, m'kay?
Now my favorite part - paprika. I use smoked paprika because a.) I love the taste, and b.) we have a ton of it thanks to the peppers we planted, smoked, dried and ground last summer.
Whip this puppy up together. I usually just use a fork, but an actual kitchen whip works fine too.
Whip it until it looks a little like this:
Now ... remember that pan you have slowly heating on the stove? It's hot. It's waiting for you to pour eggy goodness into it. So make it happy. Pour.
Now this part is important. LEAVE IT ALONE. Don't touch it for at least a minute or two. Seriously, if you touch it, it will turn into that crap you buy at that diner that's open 24-hours (you know the one). Here - watch this music video. It'll take your mind off things.
"Shakin' all ooooooooveerrrrrrr!"
Once the two minutes are up - start GENTLY folding inward.
Continue this until the eggs are the consistency you like. Try not to overcook them, as they'll become dry and rubbery. I pretty much cook and fold until the eggs are slightly less "wet" than the above picture.
About like this:
Now, just plate, sprinkle a little parsley or, my favorite, spicy garden cress on the top and wait for the compliments to pour in.
I'm the wife of a Fledgling Farmer(FF) and mom to Fledgling Farmer Boy(FFB) and Fledgling Farmer Girl(FFG).