What’s Cooking?

Earlier in the week I posted this little gem of a meme.

I don’t know about your house but it is certainly a challenge chez Beaulieu-Hobbs. Just the other evening we realized that nothing had been taken out of the freezer for dinner and what was unfrozen would take to long to prepare. What to do? Well why not that old stand by – scrambled eggs?

Why not indeed. But maybe with a twist? I had watched a video on America’s Test Kitchen earlier for creamy French-style scrambled eggs which looked really delicious so why not give it a try.

What’s the difference between North American and French scrambled eggs? Mostly the time it takes to make them. One takes only a few minutes and the odd stir, the other about 14 minutes and constant stirring. The result with the French style is soft, creamy, tender curds that are almost sauce like. And the ATC recipe doesn’t use cream which makes it perfect for vegetarians or dieters.

French Style Scrambled Eggs
– serves 4
From America’s Test Kitchen
Prep time: 5 minutes
Cooking time: 15 minutes

8 eggs
1/2 tsp salt
3 tablespoons water (divided)
Chopped parsley/chives/tarragon
Buttered toast

Using fork, beat eggs and salt until well blended with no streaks of white.
Heat 2 tablespoons water in 10-inch nonstick skillet over low heat until steaming.
Add egg mixture and immediately stir with rubber spatula.
Cook, stirring slowly and constantly, scraping edges and bottom of skillet, for 4 minutes. (If egg mixture is not steaming after 4 minutes, increase heat slightly.)
Continue to stir slowly until eggs begin to thicken and small curds begin to form, about 4 minutes longer (if curds have not begun to form, increase heat slightly). If any large curds form, mash with spatula.
As curds start to form, stir vigorously, scraping edges and bottom of skillet, until eggs are thick enough to hold their shape when pushed to 1 side of skillet, 4 to 6 minutes.
Remove skillet from heat. Add remaining 1 tablespoon water and herb of choice and stir vigorously until incorporated, about 30 seconds.
Serve with buttered toast.

Cook’s Illustrated – January/February 2018

Note: the recipe can be halved but they strongly suggest using an 8 inch skillet in that case.

Served with a spears of asparagus or another steam vegetable and a glass of wine it’s the perfect light evening meal. Or for breakfast with bacon, fried tomato and a Bloody Caesar.

The word for August 16th is:
Egg /eɡ/: [noun]
1.1 An oval or round object laid by a female bird, reptile, fish, or invertebrate, usually containing a developing embryo. The eggs of birds are enclosed in a chalky shell, while those of reptiles are in a leathery membrane.
1.2 The female reproductive cell in animals and plants; an ovum.
1.3 A a person possessing a specified (normally good) quality.
Middle English (superseding earlier ey, from Old English ǣg ): from Old Norse.

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