I hate to toot my own whistle, but I sure do make the best scrambled eggs within at least a trillion mile radius. Their magicalness owes partly to quality – I insist on paying the price for good eggs – but mostly to the way they are cooked: respectfully and patiently.
Scrambled eggs is a go-to dish that is typically whipped up when time is of the essence, but, in turn, their true splendor – the natural butteryness of the yolks and creaminess of the whites – is sacrificed; eggs may be simple in stature, but this does not warrant less appreciation. By just giving your eggs fifteen minutes of your time instead of five, and a gentle “massaging” with a spatula instead of a brutal hacking, you can guarantee that they’ll repay you richly with their velvety texture.
In all honesty, I haven’t always been one for scrambled eggs – the quick-toss method employed by the unbothered cooks at boarding school put me off somewhat – but converting to vegetarianism three years ago meant I had to find healthful alternatives to chicken and beef. Freaked out by what eggs technically are, at the beginning of reincorporating them into my diet, I’d throw them on high heat until they were cooked enough that you could stab each individual piece with a fork and pretend you were eating poor-quality gnocchi, but now, having matured (wink wink), plasticy scrambled eggs are history: custardy ones are the new thing.
And that, my friends, is how you convert egg-haters to egg-lovers, and it’s all owing to two FREE ingredients: respect and patience.
Do you have any scrambled eggs secrets or funny egg stories to share? I’d love to hear from you.