My children love to make eggs. What’s not to love? It’s amazing shape and heavy smoothness. The contimplation of where it came from. An opportunity to break something on purpose and without consequence. The chance to use a wisk, and the magic of heat as it turns liquid to solid before their eyes. It was probably the first thing each of the learned to cook by themselves and they developed quite a sense of ownership over the approach, to the point that they’ve assured me that they’ve improved upon my original approach.
Though My elderly eye cannot pick up the difference betweeen wisking eggs for an omelet and wisking them for scrambled eggs, my Iron Chef savvy 9 year old assures they are as different as night and day. While my 40+ year old palette no longer appreciates the differerence between a plan folded omelet and the slightly simpler scrambled eggs, my 7year old insists that they are two completely different things.
When I do make scrambled eggs for the family, I like to undercook them slightly so they finishing cooking off heat and stay soft, My children prefer them cooked until they are dryed to dullness and beginning to snap into shards of yellowish rubbery bits. I won’t eat their version and they won’t eat mine and I refuse to make two batches of scrambled eggs and I don’t care to fuss with removing egg from the pan at different intervals. Call me stuborn but I just think it defeats the purpose of making a brainless pan of scrambled eggs.
For a family that enjoys sitting down to a meal together with a mother who likes to keep it streamlined and simple in the kitchen for the most part, this was an impasse that maybe in the grand scheme of things didn’t make much difference, but on a day when all seemed pretty good within my spere of influence it seemed reasonable to search for a solution. I’ll save us both the trouble of taking you on the Cooks Illustrated tour of what I did to solved the problem, but I will say that butter was too heavy and milk or water didn”t do the trick. but a shot of heavy cream wisked in with the eggs and cooked til done created eggs that were solid enough for the kids and deliciusly creamy enough for me. Our impasse now resolved, we have our eggs scrambed as a family now about once a week and has, on occasion, replace our Saturday morning ‘made from scratch’ buttermilk pancake tradition, cause it’s so much quicker.
Quick Family Brunch.
Make the Canadian Bacon or Ham in a non stick skillet over medium heat. I keep it on a medium eat so I can do other things in the kitchen without watching it too closey. The Canadian bacon leaves a nice flavor behind for the eggs without leaving grease. doesn’t splatter. In the meantime whisk together your eggs with a spash of heavy cream. Turn the bacon and And start the toast. Clean up a bit, remove the bacon and add your eggs and move around in the pan until they are the consistency you like. The kids like their eggs really well cooked but to me they are hard and dry and unappetizing. The addition of the heavy creams allows me to have them cooked through and still be moist. Butter your toast and serve.
