A recent drive across the country to bring she-who-must-be-obeyed home with me forever (romantic, huh?) necessitated a bit of eating in places I might not ordinarily frequent. Not to mention more than a few towns I'd never thought to visit but greatly enjoyed. (After all, who'd have thought that I could combine Basque food with a visit to the Buckaroo Hal of Fame in one stop? Thank you, Winnemucca, Nevada!)
In any event, the journey and the food got me to recalling the great scrambled eggs of days gone by. Every once in a very great while, I find them again, but they are exceedingly rare. They are moist without being runny, smooth without being a uniform goo. Flavorful and nearly beyond words.
I have tried so many logical and/or illogical ways to juice up my eggs (pardon the mixed metaphor) that I have long since given up. But now, with this trip in mind, I find myself wondering: can anyone teach me how to create these wonderful things?
Updated 4 months ago | 31
Updated 3 months ago | 14
Updated 2 months ago | 0
Updated 6 months ago | 4
Updated 3 months ago | 11