Over the weekend, I posted about scrambled eggs, and how for even this very simple thing, there are so many "this is IT" ways to make them. There were some comments about even more ways to cook them, including the microwave oven. Well, I haven't gotten to the microwave oven yet, but I did venture outside my own scrambled eggs technique of plain eggs, in butter, over low heat with a large spatula. I whicked a little bit of milk into the eggs and used olive oil over medium high heat.
The eggs tasted about the same as my scrambled eggs, but they had a different texture - instead of lumpy, bumpy curds, the eggs were smooth in some places like an omelet, which I suspect is from cooking so fast over high heat. I'll have to stick with low heat. I'm not sure how the milk affected the eggs.
However, I liked using olive oil better than butter, because I could really taste eggs. Butter is awesome, but wow, pure eggs is pretty awesome, too.
This week, I try the microwave.
1-17-2006 @1:25PM Bruce Allen said... If you ever wanted to know how James Bond likes his eggs:
From the short story 007 in New York in the book Thrilling Cities by Ian Fleming.
Scrambled Eggs James Bond.
For four individualists:
12 fresh eggs
Salt and pepper
5-6 oz. of fresh butter.
Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.
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