Wednesday, April 30, 2008

Elegant, Ethereal Eggs

I've been on a protein-in-the-morning kick for a few months now, and eggs are my breakfast of choice.

I recently had the very good fortune of meeting someone who is bringing farm fresh eggs to South Florida...She brought me six lovely eggs, which come from a farm in central Florida.....

I read a book awhile back called The Perfectionist: Life and Death in Haute Cuisine by Rudolph Chelminski. It was a bit of a downer about a chef in France who gets so dispondent about keeping his Michelin stars that he ends up taking his own life...but for someone who loves food, it was a fascinating look into his life. It consumed him. How appropriate.

At any rate, in that book, there's a reference back to a passage from a classic French tome about making eggs...None of this scramble til set order. The whole set of instructions has you treating the egg with finesse. I think they made a fried egg, but I adapted the method for my own scrambled eggs. The tips: Low heat. A touch of butter. Eggs that are white and yellow. Scramble gently until just set. Finish with salt. Good salt.

Here's how:

1/2 teaspoon butter
2 eggs
sprinkle of good salt

In a small, non-stick pan, melt the butter over just below medium heat. When melted, swirl butter around the pan. Crack the eggs directly into the pan (when I was in West Virginia, I learned this is country scrambled eggs...who knew?). Don't touch the eggs until you see the white start to set. Then with a wooden spoon, stir gently to break up the yolks. Continue stirring gently until the eggs are just set--they should still be glistening. Sprinkle salt over all. Enjoy without delay.

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