Scrambled Eggs

What I Had For Dinner That Day

Every time I do a roast or fry bacon, I end up with either beef or pork fat. Even when I fry garlic chips (which I do a lot) for salads and soups, I have some very fragrant garlic-infused oil.

In the case of the meat fats, I usually do a sauce or a dip (and store it in the freezer for use on sandwiches) and I stir-fry vegetables with the garlic oil. Especially onions; garlic tend to go very well with onions as it seems to attenuate the bite and enhance the sweetness of the onions.

Recently Joone! suggested using them to fry eggs or potatoes which I thought was a very good idea.

I was stuffed from lunch, so I decided to have a simple dinner of tomato soup with garlic chips and scrambled eggs. I chose to do scrambled eggs because it’s light, fluffy and tends to absorb whatever flavours you choose to add in and besides, I needed to practice my low temperature control of the stove.

That’s the trick with scrambled eggs; you need to cook it at as low a temperature as you can manage. The lower the temperature and the more you agitate it (screaming “why does your momma need a reason to cross the road?!” at it may help), the lighter and more fluffy the eggs will become.

Turn off the heat immediately when there is no more liquid egg mixture and serve with whatever topping you happen to have, which in my case was some Sturgeon roe.

If you see the eggs sweating, i.e. beads of water forming, it means they’re overcooked. Other than that, it’s a simple and delicious meal in itself.


Posted on 23rd Jan 2008 in Food and Drink, Fun, Recipes

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There Are 4 Comments

 

IceCubeJunkie commented on January 24, 2008 at 6:54 am


Yummy..!! my scramble eggs always turned out too dry.


 

Ivan commented on January 25, 2008 at 5:43 pm


@IceCubeJunkie: Trying using very very low heat. Practice! ;P


 

ivanny commented on January 25, 2008 at 8:56 pm


oh god! the scrambled eggs look really yummy! sturgeon roe? u have sturgeon roe (happen to have???)… lol…


 

Ivan commented on January 26, 2008 at 8:22 am


@ivanny: Thanks! Yup, I was experimenting with duck eggs where I wanted to get the whites solid with the yolk slightly runny. I got ham, the sturgeon roe, sliced chives and Ikrua roe as separate toppings to see which goes well. (They all work). 😉


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