Sunday, January 3, 2010

How to Make the Perfect Scrambled Egg

Something as simple as a scrambled egg can be an art.

I've tried different techniques and ratios of ingredients, debated adding milk or not, struggled to break the habit of my Mom's 'scramboozled' eggs (simply scrambling them in the frying pan as they cook), and as of this morning, I have discovered how to make the perfect scrambled egg.

For starters, the hardware: bowl, whisk (not a fork, not a spoon, but a whisk), a spatula and a frying pan (non-stick is preferred). Then comes the software: egg, milk, salt, pepper, butter. That's it. Nothing else.

The key is the ratio: one egg + one teaspoon milk + one pinch salt. This ratio works no matter how many eggs you make. I made two (so two eggs + two teaspoons milk + two pinches salt).

Crack the eggs into the bowl (or measuring cup like I use). Add milk and salt. Whisk for one minute. Your goal is to achieve a uniform color, uniform consistency, and introduce some air into the mix. Air=fluffy. You are not beating it into a froth. You do not want peaks. You just want some airy consistency.

Once done, let it sit for about a minute as you bring your frying pan up to heat on just above Medium. Add enough butter to coat the pan and before (not after) but before the butter completely melts (and begins to burn, which you know it will), add the egg mixture.

Let it is sit for about 10-15 seconds, adding a few crrw-crrws of freshly ground pepper. Once the edges begin to cook, gently use your spatula to move the sides into the center of the pan. Do not stir, chop, flip or even fold your scrambled eggs. Just remain calm and make simple moves. This should continue for about a minute (for two eggs). Your time, of course, will differ depending on the amount of eggs you are preparing (although I would highly suggest cooking your eggs in small batches).

Keep doing this until the egg is ALMOST completely cooked - leave some runny. If you wait until all the runny is gone, you will overcook your egg. The egg is hot enough to continue cooking the runny after you remove it from the pan.

Quickly plate and enjoy.

Saturday, January 2, 2010

New Year, New Start - Make Changes NOW

As January 1 approached, most people began to think about things they'd like to change; things they wanted to do differently; something new they were going to start - eating better, exercising more, being nicer, thriftier, stop nail biting, no more snacking... on and on and on.

But why what for some date in the future... DO IT NOW. Don't wait until January 1, or your next Birthday, or as soon as you Graduate, or as soon as school is over or summer is over, Labor Day begins, and on and on and on.
One delay after another.

One excuse after another.

"Tomorrow I will ______." Is that because I want one more day to error before I change? Procrastination perhaps?

I had a friend who loved to say, "I'm going to give it six more months." What happens at the six month mark? Why make up such a generic, meaningless deadline for yourself?

Do it NOW. Do you really need a deadline? A goal? A date to shoot for? No... that's just an excuse - and I do it to.

So here's my resolution. No more artificial deadlines. No more delaying to some calendaric milestone. If I want to change something, I'm going to start right now... this very second.

We all should.