Yes I said it. Eggs and Spam.
Never thought I'd admit to liking it.
I eat bologna.
Spam can't be much worse for you.
It's come to grow on me over the past few months.
My son has taken a liking to it.
He eats fried Spam sandwiches.
I wasn't the least bit appalled when they pulled out that little tin can
and announced that we would be having Spam in our eggs.
the scrambled eggs my way. I have to give my mother full credit.
She has the perfect scramble.
I never understood eggs cooked in a scratched up no longer non stick pan,
eggs that stick to the bottom of the pan, eggs that are scrambled to the point of
some dried up state you'd think they were re-hydrated army food,
which would probably be better, I hear its good,
or eggs that are omlette'd then chopped, and offered up as scrambled.
I don't get it.
In my world, scrambled eggs should be soft, smooth, moist but not runny,
they should have rounded edges, they should be supple.....even creamy.
I'm getting carried away, I'm not a writer and this is what happens
when none of my writer friends are around to describe them for me,
and I'm desperately trying to find adjectives.
Why do you think I take pictures...
underdone. I beg to differ, shall we ask the french how to cook eggs?
Whisk your eggs in the bowl. [ i always use a fork ]
Make sure they are well blended.
Add a few pinches of salt at the last minute.
Heat skillet on high.
Pour in eggs when butter is 3/4 of the way melted. [ don't burn the butter ]
Using spatula, [ the flat edged kind, sometimes called a pancake flipper ]
lift gently the eggs as they start to cook and gently fold working your way
around the pan, half way through, turn heat off,
if necessary pull pan off heat.
Continue to gently fold eggs.....for about half a minute. less really.
Remove from saute pan onto plate.
This whole process as you know goes super fast.
If you are adding Spam, you'll want to have separately cooked the diced
Spam in another saute pan. Fold Spam into eggs at the very last second
before you put them on your plate.
Go get your bacon and toast.
The Cooks Word:
Yes i am going to limit the number of eggs per pan.
I use the largest size pan possible, always.
However, given a medium size saute pan I will cook
no more than five at the most.
How much butter you're asking, per five eggs...
Almost half a stick.
Yes. That's what I said.
And if I cook six eggs its definitely half a stick.
The reason I use the largest saute pan possible is because I like
to have the room to move the eggs around without over scrambling.
And my eggs don't like to be crowded.
I know because they told me so.
Not in so many words but well, my mouth knows.
So now will yours.