Cooking
I'm not the first to notice the meditative state that sometimes comes about while cooking. When you are completely focused on what you are doing it's easy to get all those pesky thoughts out of your head. But there is another mental state that cooking can produce. Calmness.
I was reading about how the long and slow method of cooking onions is preferable to cooking them fast over high heat and it got me thinking. That time spent over the stove can be very therapeutic. Which in turn got me thinking about eggs.
If there is one food that people are more picky about than any other, it's got to be eggs. We all prefer them a certain way. I've heard that some chefs test out potential kitchen help by asking them to cook eggs. And of course in sushi bars it is completely acceptable to ask to try the tamago, a sweet scrambled egg in order to decide whether or not the sushi bar meets your standards. Scrambled eggs are a simple dish, but not necessarily simple to get right.
No matter how you like your eggs, if you eat eggs, please, try cooking scrambled eggs low and slow. The 10 minutes you spend stirring the eggs over very low heat, so slow you barely see any progress, will slow you down. Plus the eggs end up so luxuriously soft and creamy they will transport you. You can really make these something special with truffles, fresh herbs, whatever you like. I particularly like garam masala. And you know, it's only 10 minutes...
Note: This recipe was inspired by a dish I had for brunch at the restaurant Foreign Cinema.
Creamy Scrambled Eggs with Cherry Tomatoes
Serves two
Ingredients
2 slices of wheat or white sandwich bread, very thinly sliced
1 Tablespoon butter
4 eggs, preferably free-range organic
1 Tablespoon milk or cream
10 – 15 cherry tomatoes, sliced in half
2 teaspoons truffle oil, a couple pinches of truffle salt or garam masala (whatever spice or herb you like with eggs is fine)
Salt
Instructions
Toast the bread and set aside. Break the eggs into a bowl, add the milk and beat with a whisk until combined. Heat a non-stick or omelet pan over low heat. Add the butter to the pan and when melted add the eggs. Cook the eggs very slowly; stirring constantly until almost, but not completely cooked through, this will take about 10 minutes.
To assemble: Place one whole slice of toast on each plate, top with scrambled eggs and sprinkle with truffle salt, truffle oil or garam masala. Surround the toast with cherry tomato halves. Season with salt to taste. Serve with additional toast, if desired.
Enjoy!
FOOD
- Wasabi Deviled Eggs: Recipe & Eggceptional Links
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- Million Dollar Scramble:recipe
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Sample Breakfasts Pineapple Juice Prepared Cereal Poached Eggs on Wholewheat Toast Milk, Coffee Oatmeal with Prunes Slab Bacon Cinnamon Toast Milk, Coffee Apple Juice Cracked Wheat Cereal Sweet Rolls Milk, Coffee Tomato Juice Soft-cooked Eggs Corn-bread,...
- Wartime Wednesdays: Eggs Au Gratin
Eggs Cooked in the Shell HARD-COOKED (Coddled)---Place the eggs in a saucepan of cold water and heat slowly until the boiling-point is reached. Set the container on the back of the stove or reduce the heat so that the water will not boil again and let...
Cooking
Creamy Scrambled Eggs Recipe
I'm not the first to notice the meditative state that sometimes comes about while cooking. When you are completely focused on what you are doing it's easy to get all those pesky thoughts out of your head. But there is another mental state that cooking can produce. Calmness.
I was reading about how the long and slow method of cooking onions is preferable to cooking them fast over high heat and it got me thinking. That time spent over the stove can be very therapeutic. Which in turn got me thinking about eggs.
If there is one food that people are more picky about than any other, it's got to be eggs. We all prefer them a certain way. I've heard that some chefs test out potential kitchen help by asking them to cook eggs. And of course in sushi bars it is completely acceptable to ask to try the tamago, a sweet scrambled egg in order to decide whether or not the sushi bar meets your standards. Scrambled eggs are a simple dish, but not necessarily simple to get right.
No matter how you like your eggs, if you eat eggs, please, try cooking scrambled eggs low and slow. The 10 minutes you spend stirring the eggs over very low heat, so slow you barely see any progress, will slow you down. Plus the eggs end up so luxuriously soft and creamy they will transport you. You can really make these something special with truffles, fresh herbs, whatever you like. I particularly like garam masala. And you know, it's only 10 minutes...
Note: This recipe was inspired by a dish I had for brunch at the restaurant Foreign Cinema.
Creamy Scrambled Eggs with Cherry Tomatoes
Serves two
Ingredients
2 slices of wheat or white sandwich bread, very thinly sliced
1 Tablespoon butter
4 eggs, preferably free-range organic
1 Tablespoon milk or cream
10 – 15 cherry tomatoes, sliced in half
2 teaspoons truffle oil, a couple pinches of truffle salt or garam masala (whatever spice or herb you like with eggs is fine)
Salt
Instructions
Toast the bread and set aside. Break the eggs into a bowl, add the milk and beat with a whisk until combined. Heat a non-stick or omelet pan over low heat. Add the butter to the pan and when melted add the eggs. Cook the eggs very slowly; stirring constantly until almost, but not completely cooked through, this will take about 10 minutes.
To assemble: Place one whole slice of toast on each plate, top with scrambled eggs and sprinkle with truffle salt, truffle oil or garam masala. Surround the toast with cherry tomato halves. Season with salt to taste. Serve with additional toast, if desired.
Enjoy!
FOOD
- Wasabi Deviled Eggs: Recipe & Eggceptional Links
I love eggs. I love them scrambled, fried, poached, coddled, soft boiled and hard boiled. Though I admit a slight prejudice against egg salad due to an unfortunate traumatic childhood incident. Word to the wise, don't ever serve a 5-year old an egg...
- Huevos Alla Amy:recipe
After four days at an all inclusive resort we are now staying at the Villa Savasana, nestled between the Caribbean ocean and the fresh water Yalku lagoon. Villa sounds rather grand, it is really just a three bedroom one and a half bath house. The picture...
- Million Dollar Scramble:recipe
So if you haven't heard of the $1000 omelette it's likely you've been living under a rock. The past two days the story of a New York restaurant (actually in a hotel) that sells a super deluxe caviar laden and lobster omelette has been all...
- Wartime Wednesdays: Potato Omelet
Sample Breakfasts Pineapple Juice Prepared Cereal Poached Eggs on Wholewheat Toast Milk, Coffee Oatmeal with Prunes Slab Bacon Cinnamon Toast Milk, Coffee Apple Juice Cracked Wheat Cereal Sweet Rolls Milk, Coffee Tomato Juice Soft-cooked Eggs Corn-bread,...
- Wartime Wednesdays: Eggs Au Gratin
Eggs Cooked in the Shell HARD-COOKED (Coddled)---Place the eggs in a saucepan of cold water and heat slowly until the boiling-point is reached. Set the container on the back of the stove or reduce the heat so that the water will not boil again and let...