Thank God for Eggs

February 17, 2009 | Posted by Lorraine as Eggs, Recipe at 10:20 am | (1) Comment »

My husband and I run two businesses from home, which means that we’re crazy busy almost all of the time. So busy, that sometimes we forget to stock the fridge, and suddenly it’s dinnertime, and we have almost nothing to cook.

I say almost nothing because there’s something we always have around here (necessary, when you run a baking business): eggs. Ah, eggs- they’ve been called nature’s most perfect food, and I know why. I mean, can you say versatile? Hard-boil them, slice them, season and mix in some mayonnaise, and you’ve got an awesome egg salad (or, as my French aunt likes to say, oeufs a la mayonnaise). Soft-boil them, slice off their tops, and serve with fleur de sel, and you’ve got a gourmet breakfast right there.

But tonight, I’m going even lazier, perhaps because I’ve got deadlines looming, an early-morning conference call, and not enough coffee in the house, and making some very simple, very awesome, scrambled eggs.

Now there’s a secret to making perfect scrambled eggs: be gentle with them. Stir them gently around the pan, don’t give them too much heat, and most importantly: never ever leave them alone.

For perfect Scrambled Eggs, all you need are:

4 Eggs, lightly whisked
4 tablespoons Unsalted Butter (use salted if it’s all you’ve got. I’m a bit of a control freak about salt, is all)
Salt & Pepper

Melt the butter over low-medium heat (you do not want it to brown). Add whisked eggs, and start mixing it around the pan, slowly, gently. Once it looks a little set- still creamy and moist- take it off the heat. Season with salt and pepper.

Served on toasted bread, this is a delicious meal for two that takes all of five minutes to make.

How do you like your eggs?

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1 Comment »

1. Breaking the Fast - bFeedMe Said,

   April 7, 2009 @ 6:21 am

   [...] Eggs. I’ve posted previously on how to make perfect scrambled eggs. It’s fast, and luxurious, and [...]

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