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11.17.01
I have very strong opinions about how one should make scrambled eggs. Here is what you have to do. Heat a pan and put a little butter in it. No arguing. (As Julia Child says, "If you're going to have a cookie, have a cookie.") Break a couple eggs in a bowl and splash in some milk or half-and-half, and scramble them up a bit with a fork. Now here's the big important part. When you add the eggs to the pan, keep the heat under them low. Low equals less than medium. Protein becomes tough when it's heated at too high a heat.
Here's the other big important part. Don't stir the eggs too much. Just make several gentle, long sweeps through the pan with the wooden spoon to keep the eggs from sticking. But don't stir them around in a scrambling frenzy. They will turn out as big fluffy beautiful flowerlets of delicious scrambled eggs, instead of browned and hardened little clods that nobody wants to eat.
That's really all I have to say today.
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