Tomorrow's Easter, so all week food bloggers have been talking about (hyperbole alert) nothing but eggs. Eggs eggs eggs. Dyed eggs, eggs with asparagus, chocolate eggs and chocolate eggs. And chocolate eggs. Plus chocolate bunnies.
Well OK then.
I made some eggs. Scrambled slowly with a splash of milk, served over toasted cheddar cheese bread with a sprinkle of salt & pepper, and a pinch of fresh chives.
(Edit: Over at 101 Cookbooks, commenter Joel posted this link to Gordon Ramsay's video on making perfect scrambled eggs. I feel so validated, since my technique is quite similar.
Break two eggs into a heavy skillet, add a splash of milk and a knob of butter. Turn the heat on pretty low and start gently stirring with a silicone spatula to mix everything together, then keep stirring slowly. As the curds form, lift them from the bottom. Eventually it will all be cooked, and you can keep it cooking a little longer if you like your eggs dry. But keep the heat low, and don't add your seasonings until the end. Salt, pepper and chives are really all you need.)
Those fresh chives? They're from a pot in my back yard. Yes, the chives are sprouting again, so I shan't lack for ready garnish again until November. Hooray!
There, I've done my part. What are you doing with your eggs?
fluffy......give me secondsReplyDelete
I've had my tubes tied for ten years, so mine just drop off into space every month... oh, wait. Nevermind.ReplyDelete
Ba-da-bing! Thanks folks, she'll be here all week. Try the veal.ReplyDelete
I have no eggs. Fortunately for me, my nieces and nephews don't like hard boiled eggs. So we go visit family on Easter, get served dinner, and come home with hard boiled eggs. This works out great for me!ReplyDelete
And I either eat them with just a sprinkle of salt and pepper or in egg salad sandwiches. yummy
Oh and Lisa's comment is hillariously unexpected!
That's a good deal for you, Mary! I like a good egg-salad sandwich, too. And deviled eggs, though they're the devil to make, at least based on recent experience.ReplyDelete
yeah for chives! welcome, spring.ReplyDelete
they look fluffily perfect! do you think i could grow chives in my dark apartment? haha.ReplyDelete
This egg dish looks fabulous, especially with the chives on top! We use eggs in any possible dishes that we can. We used eggs in our potato salad for yesterday's (Easter) big bar-b-que! Gosh, we're tired!ReplyDelete
My comment is late, but you will understand why.ReplyDelete
I have been planning on making deviled eggs. I have THE BEST RECIPE EVAR.
However, as you know, it takes some building up of strength and organizing one's time to boil a dozen eggs correctly. I use Julia Child's method.
Yum, yum deviled eggs!
Make some for me, Amy? I adore deviled eggs. And I have never made them.ReplyDelete
I may have to try this weekend.