Back from the Cliff: Let’s Eat Eggs!

In a celebratory recognition of Congress pulling us back from fiscal dairy cliff, I bought a half pint of heavy organic cream.  And because my grocery store categorizes them as dairy, I picked up some eggs, too.  (What exactly is dairy?)

I did all of this for two reasons:

First, I believe all properly stocked kitchens should have plenty of dairy, especially cream and eggs.

Back to Work!

Back to Work!

Second, you can prepare eggs in many, many ways and incorporate cream into many, many recipes.  Unlike politics, there really isn’t a right or a wrong way to do many of these things.  Eggs your way might be damn near as good as eggs done my way!  And doesn’t it feel good to be so nice about difference once in a while?

Take scrambled eggs, for example.  You can prepare them in many ways and perhaps never decide that one way is any better or any worse than the other.  You might — hold on — agree that your eggs can exist in friendly harmony with mine and no one need to sacrifice his future to do so.

Unfortunately I must insist, however, that most people overcook eggs.  Eggs should be squishy, not bouncy.  Keep that in mind and we’re all good.  (See…I’m already going back to my bickering ways.  Proceed with caution, senator.)

Ok, back again now to celebrating.

Often I choose to make simple scrambled eggs for a quick breakfast.  This approach is fast and it is easier than falling out of bed, entirely in harmony with the morning.  This is all you have to do:

First, put a sliced English muffin in the toaster and start toasting it.

Then heat a small omelette pan over medium heat (this is the only time you will really ever use a small omelette pan), add a teaspoon or so of softened butter, and when the butter has melted and begins to bubble, toss in an egg.  Shake the pan rapidly to keep the egg from sticking to the pan bottom, then let it sit for 15 seconds.  Next take a fork and stir up your egg a bit, shake the pan some more, and let it sit for a few seconds…then repeat…stir with a fork again, let it sit (but only for a moment this time) and remove from the heat.  Your muffin should be about done at this point.  Make your sandwich.

If this take more than a minute, you’re doing it wrong.

American Eggs, Suzn Smith

American Eggs, Suzn Smith

You might add cheese to the sandwich — or even ham — and sometimes I add one or the other or both to the egg before cooking and make a lazy man’s omelette for my breakfast sandwich.  A friend taught me the delight of adding a drop or two of Tabasco sauce just before eating, especially if you have dark roast coffee, and this is a perfect accent to a simple egg muffin sandwich.

But now let’s get to the cream because I think I have covered egg breakfast sandwiches once or twice already here on A Little Tour in Yellow.  Plus, let’s not lose sight of what is going on here.  We are celebrating avoiding the Dairy Cliff.  Let the cream flow!

(I mentioned every kitchen should be stocked with heavy cream already, right?  Fiscal and dairy crisis be damned.  Live liberally.  Live with cream.)

The best scrambled eggs, I have discovered, are made with heavy cream.  And they are wonderfully easy to make.  You need an omelette pan (a real one), a small bowl, a fork, and a plate.  You also need eggs and cream, of course, but you might want to add some cheese (shredded parmesean is my favorite) or salt, but not much salt if you add cheese.  The cheese is your salt.  And not too much cheese, either…these are scrambled eggs, not something else.

I use a small bowl — something like an English consommé bowl, if you can imagine such a thing — to mix my eggs and cream together.  I use between one and two tablespoons of cream per egg.  (Probably closer to one tablespoon.)  Just as we did before, heat your pan over medium heat until your dollop of soften butter melts and begins to bubble.  While you wait, whisk up the eggs and cream — maybe that dash of salt, too, or a dash of cheese (not both) — until eggs and cream mix.  Don’t over mix!  You should be able to discern eggs from cream, but you do want the yolks broken and creamy, literally.

Now, when your pan is ready, pour everything into your omelette pan, shake your pan (sounds like fun), and then you might want to cover the pan.  I usually do.  If I have a cover.  (Any cover will do, if it does the trick.)

Let the eggs sit for 10-15 seconds, then start folding the eggs over in the pan, roll them gently with your fork.  Let them sit for another 10-15 seconds.  Then mix them a little more with your fork one more time, let them sit again for a few more seconds and remove from the heat.  You’re done!

slow-scrambled-eggs-with-cream-and-chivesOf course the squeamish can watch for “runny” eggs and cook more to taste, but don’t overcook.  Unless you’re my little sister, who overcooks everything, you don’t want over-cooked eggs.  Remember:  Squishy, not bouncy.

In my experience, eggs are the last thing I cook when making breakfast, and if you disagree with me you must be a god damn Republican.  Ha!  Couldn’t resist, even during the fiscal cliff truce, it’s still fun to poke fun at Republicans.  So easy to do, too, just like cooking simply delicious eggs.  Try it.  Even if you’re a Republican, try it.

Ok, never mind.  Sorry…

So that’s it.  That is all that I have tonight.  Me, cream and eggs, and fiscal truce, too.  Let’s eat!



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