MOI XOXO

I am going back to the basics of culinary school, Eggs 101. It’s the simplest dish but often the hardest to master. High in protein it is my food of choice for my busy mornings with toast or seasoned lightly with pepper alongside a cup of steaming coffee! Using my cooking school method plus a few choice add-ins, I can teach you how to turn eggs into oeufs!

~Start with a basic recipe: 5 eggs, 1 1/2 tbsp butter, and salt and pepper to taste. Combine all into a saucepan and turn heat to medium high. Beat with a whisk, stirring constantly. The mixture should get a little lumpy, but it shouldn’t stick to the bottom. If it does, remove from the stove and continue to whisk before returning pan to the heat.

~Don’t overcook! When the mixture becomes creamy with small curds, it’s done! Scrambled eggs should be soft enough to eat with a spoon.

~Dress them up with cooked, chopped asparagus or diced tomato and basil. If your having eggs for dinner, add smoked salmon and diced cream cheese, garnished with fresh chives. Or just cook eggs plain, then top with a dollop of creme fraiche or sour cream and a spoonful of caviar. I love to serve that to evening guests because they don’t realize how yummy eggs paired with caviar is, so I tell them after they have asked for the recipe. Old standbys such as deli meat, cheese, and dried herbs can take your scramble to a new level.

Eggscellent!

Moi xoxo