Wednesday, September 06, 2006

Beat it! A Dude's Recipe for Buttery Scrambled Eggs

This is a recipe I got out of a old Japanese cookbook. I've modified it a little bit over the years. But this is my old standby, my bread and butter breakfast/brunch meal I whip up for Mother's Day/wife's birthday meal in bed.

What you need:
  1. 5 eggs
  2. 1/2" block of butter
  3. Dash of salt and pepper
  4. Dash of milk
Optional:
  • Toast
  • Champagne and OJ for the mimosa
What to do:
  1. In a bowl, beat the eggs.
  2. Add a dash of salt and pepper, then a dollop of milk.
  3. Toast the bread.
  4. In a small saute pan, melt butter over high heat.
  5. When the butter is all melted, add eggs.
  6. Using a spatula (wooden is best), stir the eggs in a circular, than make a X figure. Caution: the eggs will cook very quickly, less than a minute.
  7. Turn off the heat after about a minute. It will be a little runny, but let the residual heat finish cooking the eggs.
  8. Serve with the toast.
That's it. If you need a few more brunch ideas, check out Brunch, by Louis Pickford and Ian Wallace (I'm a big fan of the Waffles and Ice Cream, and the Panettone French Bread recipes).

Bon Appetit!

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