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Rachelle asked...why no cream


Posted the18/02/2009 By One Tree Past The Fence (Visit website)



or heavy butter in my eggs....when I did a post note on my blog
about the methodology re:cooking scrambled eggs.
I wrote this...


In my world, scrambled eggs should be soft, smooth, moist but not runny,
they should have rounded edges, they should be supple.....even creamy.

_MG_7308a
(and I scrambled these this morning to make sure I was telling you accurately what I do)

And I wrote this...

The Cooks Word:
Yes i am going to limit the number of eggs per pan.
I use the largest size pan possible, always.
However, given a medium size saute pan I will cook
no more than five at the most.

How much butter you're asking, per five eggs...
Sit down.
Almost half a stick.
Yes. That's what I said.
And if I cook six eggs its definitely half a stick.

The reason I use the largest saute pan possible is because I like
to have the room to move the eggs around without over scrambling.
And my eggs don't like to be crowded.
I know because they told me so.
Not in so many words but well, my mouth knows.

So now will yours.


_MG_7309a


oh yeh. the answer to the question.
Rachelle, I use so much butter....
real butter
there's no need for cream or milk.
Honestly, I use that much if not more.


Now let me ask all of you...
how do you cook the perfect scrambled eggs?



where would the world be without butter.
sigh.
I'm glad we don't have to find out.




















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