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Eggs for supper - yum

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  • Karl S. Jan 8, 2005 06:47 PM
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Wanted something delicate with a hint of richness for supper. Scrambled eggs, but more in the French style. Took a non-stick skillet and put it over a deeper pot with water warming to a bare simmer.

Very lightly mix three eggs with one tbsp heavy cream. Pour into pan and periodically stir. Watch periodically to make sure water is not at anything higher than a bare simmer. Every few minutes, stir through completely. After about 10 minutes start stirring regularly and turn the heat up ever so slightly until the eggs start to thicken like custard, then turn the heat back.

Put 2 small english muffins in the toaster oven to toast slowly; even if you like them dark (as do I), don't overcook them.

Continue to stir as the eggs continue to thicken; add 2 tbs light LOL butter and blend completely. If eggs start to form curds too much, add a tbs or so of half and half to cool it off (milk would curdle). Then adds some freshly grated Parmigiano-Reggiano cheese and a bit of freshly grated firm cheese of your choice. Taste and add salt and finely ground black pepper to taste. Remove from heat and blend completely and let finish cooking off heat if possible.

By now toast is done. Do not butter the toast. Spoon two heaping table spoons of the eggs onto each of the four pieces of muffin. Let it soak in and dine happily. Could garnish with finely minced chives if you liked; I didn't.

If I were drinking, champagne would be lovely with this. But I wasn't.

It was still ambrosia. Scrambled eggs aspire to be this.

In any event, just a reminder of what a lovely, slow-cooked supper eggs can offer if we give them the time. Sometime, let them. 'Night.

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  1. That's so interesting - I've never thought to make scrambeed eggs like that. Seems like a lot of work, but apparently well worth it! I shall try sometime.

    1. That sounds heavenly!! I have to ask - with the heavy cream, half & half and cheese, why would you consider light butter?

      1 Reply
      1. re: Sweet Pea

        I only needed the butter to be two cold blocks a tablespoon in volume that would not curdle but would still temper the heat and help liaison. Since I had two tbs left in a stick of light butter, and did not want to open a fresh stick of regular butter, I used them. Worked fine. Instructive, too.