Tuesday, March 16, 2010

Best Scrambled Eggs

While in the Caribbean, our friend Tim cooked us all bacon and eggs each morning - except for the one morning we all went to Jake's, and the last morning where I cooked up the last package of bacon just before we had to check out at 10am. The scrambled eggs were light and fluffy, and delicious. Tim's an excellent chef.

His method was as follows:
  1. Bring the large eggs to room temperature - a bowl of warm tap water, helped to accelerate this process.
  2. Add about a teaspoon to tablespoon of half and half per egg (we had no cream)
  3. Whisk with sea salt and freshly ground pepper
  4. Non stick pan with butter on medium low heat (villa had a gas stove)
  5. Increase to medium high heat once curds start to form
  6. Serve from bowl with a large spoon, to keep the fluffy yellow eggs in-tact, accompanied with buttered toast, bacon, coffee or tea
My attempt to duplicate the same method chez moi this afternoon did not produce the ethereally light texture, as I used left over 2% milk from my mother-in-law's visit, and did not let the eggs come to room temperature before scrambling them. I'll have to try again tomorrow. =)

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