Rachelle asked...why no cream

or heavy butter in my eggs....when I did a post note on my blog
about the methodology re:cooking scrambled eggs.
I wrote this...


In my world, scrambled eggs should be soft, smooth, moist but not runny,
they should have rounded edges, they should be supple.....even creamy.

(and I scrambled these this morning to make sure I was telling you accurately what I do)

And I wrote this...

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...
Sit down.
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.

oh yeh. the answer to the question.
Rachelle, I use so much butter....
real butter
there's no need for cream or milk.
Honestly, I use that much if not more.


Now let me ask all of you...
how do you cook the perfect scrambled eggs?



where would the world be without butter.
sigh.
I'm glad we don't have to find out.

Scrambled Eggs, Bacon and Spam

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.

So when I was up at Jim and Marie's for a post Christmas, Christmas,
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.

Kind enough to share their kitchen J & M let me cook
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...

Now these might be a little more well done than I like. In fact quite often I get told my eggs are
underdone. I beg to differ, shall we ask the french how to cook eggs?


Ingredients:

Eggs
Salt
Butter



Preparation:

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...
Sit down.
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.


: )

THE BREAKFAST EATERS

Kathleen, Marie and Jim

Bacon Quiche for Two

I love quiche.
I like to simplify.
Quiche is pretty simple to begin with isn't it?
Is it quiche if you leave out the cheese?
Or does it just become egg pie.
It has eggs , it has cream and its baked.
I'm calling it quiche.

Ingredients:

5 Eggs
1/2 Pint of heavy whipping cream
1/2 pound of cooked bacon, crumbled
Salt and Pepper to taste





Preparation:


Mix eggs and cream together well
Add bacon
Pour into 9 x 9 baking greased dish
(I used butter)


Preheat oven to 325.
Bake until egg mixture begins to rise.
Remove from oven. Let sit for five.

I may pull out earlier than the rest of you do...
I like my quiche creamy, like my scrambled eggs.
Overcooked is overcooked.