slow cooked scrambled eggs
i find myself being much more inspired by food blogs than cookbooks these days. yesterday, i was catching up on my friend amy's blog and was quite taken up with her suggestion to take your own sweet time to make scrambled eggs. it was quite contrary to everything i've read about making scrambled eggs so i was intrigued and immediately wanted to give it a try.
i whisked four eggs in a bowl and added a tablespoon of skim milk. i also added a pinch of salt though amy's recipe does not call for it. i then melted a tablespoon of butter on a sautee pan on the lowest heat. after the butter had melted, i added the eggs and slowly stirred for about six to eight minutes when the eggs were cooked to a creamy perfection. amy says this should take ten minutes but my eggs were cooked in about six and i hung around a little longer just to make sure! it was so therapeutic to keep stirring the eggs and watch them being cooked slowly and surely. quite a change from the usual tension of making sure you remove the pan from the heat before the eggs are overcooked.
i then sliced a baguette and toasted with just a bit of extra virgin olive oil that my friend, joy, had brought back for me from a farm in croatia. then as a final touch, i used my garam masala mill to grind some aromatic spice over the creamy scarmbled eggs.
i recommend the slow cooked method to make scrambled eggs every time. thanks, amy!