Everyone has their preferences when it comes to meal time. I don’t like bok choy much, Ted does. I don’t like mangoes, Ted and Maya do. I like raisins, Ted doesn’t, Maya’s undecided. That sort of thing. When it comes to meal planning, I try to take everyone’s likes and dislikes into consideration, though sometimes someone has to suck it up and eat the green beans. Often, if either Ted or Maya isn’t home for dinner, I’ll try to make something that the absent family member doesn’t enjoy, but the others do. When Maya was in L.A. a few weeks ago, we had linguine and clams one night, steak and green beans another.
One thing Ted’s not fond of is the whole “Breakfast for Dinner” concept. Once in awhile he’ll go for an omelet at dinner time, but those days are rare, and usually have to do with being very hungry and not wanting to wait for something else to cook. So the other night, when Ted had to go into the city for several hours (partly to film his online talk show, “American Liberal”…you can watch here!), Maya and I decided to have breakfast at dinner. Maya’s sort of like her dad on this one, in that she doesn’t want sweet…no pancakes or waffles for dinner, though she loves them for breakfast. Go figure. So we made eggs, which for me meant scrambled eggs with a bit of Parmesan on top, and for Maya meant a ham and cheese omelet. Delicious.
Here’s Maya’s omelet. Yummy, no? Ignore my plates. Those are our ‘everyday’ plates, which we registered for and received as a wedding gift almost 20 years ago. I liked them then, and I don’t HATE them now, but I’m tired of them. Do you think it would be tacky to register for a new set for our 20th anniversary? Yes? Hell yes? Drats. I think maybe we’ll buy ourselves a new set for our 20th anniversary, then, and save these for when Maya moves out someday. I’m thinking something classic and crisp white.
Here’s my scrambled eggs. I saw a recipe (more tips) on Yahoo a week or two ago, from one of the America’s Test Kitchen cooks. I’ve been following the tips ever since, and my eggs have never been fluffier or creamier. Delicious. By the way, notice the wine in the picture. It’s dinner time, so I’m having a glass of wine. I’ve had wine with omelets before, and with quiche, so I thought it would go well with the eggs. Blech. Perhaps because the eggs were soft, and it was a texture thing? I don’t know. I quickly put the wine away for later, and had a glass of water instead.
If you’re interested in how to make luscious scrambled eggs, and in case you don’t know already, here are her tips:
Fat is Good
Forgive me scrambled egg white lovers, but this is where we part. An extra yolk or two (depending on how many eggs you’re making) and some half and half add luscious, rich texture to the eggs. More importantly, the extra fat prevents the eggs from becoming tough. So go ahead and thank an egg yolk today.*
Scramble… Just Enough
A light scrambling with a fork–just until the eggs are combined and pure yellow–is enough. Don’t take your frustrations out on the poor eggs and they will stay nice and tender for you.
Shrink the Pan
Don’t let those eggs spread out in a thin layer. Switch out the 12-inch skillet for a 10-inch one–nonstick if you want to get the eggs out of the pan. That thicker layer of egg is harder to overcook.
Get High, Then Get Low
I’m not talking about mood swings here. Starting the eggs in a medium-high skillet will create steam, which in turn makes for large, fluffy curds of scrambled eggs. After they’re just set, reduce the heat so that they don’t overcook. It’s pretty foolproof.
*I didn’t put in an extra yolk, nor half and half. I had 1% milk, which makes them creamy. I read somewhere that milk means creamy, and a bit of water means fluffy. I’ll go creamy over fluffy any day of the week and twice on Sundays. Perhaps if I were scrambling more than two eggs, I’d try the extra yolk thing.
Give these tips a try, and ignore the idiots who say that eggs are as bad for you as smoking. Clearly a flawed study. I’ve seen contradictory studies that say that there’s no real difference in the health of egg eaters and non-egg eaters, done over more time with more participants. So there.