Every now and then you have one of those eerie, weird run-ins with your past. The kind that remind you of just how far you've come in life and how happy you are with that journey. And sometimes you just run into a friend's ex girlfriend.
Sunday morning I gave the girls their bread with butter and honey. That wasn't going to cut it for me. I was also facing a surfeit of eggs. Instead of my usual scrambled eggs with salsa I pulled out a memory from our long ago partying days. We still lived in Edmonton and would drive down to Calgary on a regular basis to go out drinking with friends. For a while there we would stay at the house of our friend's girlfriend. One morning she made us these scrambled eggs.
They were the best scrambled eggs ever.
Normally I shun from such platitudes that involve the expression best ever. More than once I've been disappointed. But I've been more frequently disappointed with bad scrambled eggs.
A's technique was also very simple and perfect for lazy, hungover people. Now, as I'm older and wholly unable to manage a hangover, it is still perfect. Perfect for lazy mornings while the girls sit, mesmerized by Cat in the Hat, and I sip tea. Perfect for long brunches with friends or little girls.
Eggs and butter on low heat. Stir a lot. Cook very slowly. Eat the creamiest scrambled eggs ever.
Now that I'm kind of getting the hang of the single parenting thing I can, without too much stress, take two highly energetic and dramatic girls to the farmers' market by myself. This week we faced our usual challenges of impatience and spilled drinks. But we also embraced the energy of the bouncy castle, meeting an Olympian, loading up on Honeycrisp apples and brussels sprouts, and dancing like maniacs to the buskers. There my kids were, one moving her hips like a 4 year old shouldn't and the other nuzzled into me because it was past naptime, when A walks by.
The same A that showed me how to make those scrambled eggs. We haven't seen each other in at least 5 years. The relationship with our friend long since ended and our two kids later, it was a somewhat shocking reunion. We chatted and shared a quick story or two. I found myself only mildly freaked out by seeing my history and my past all together there. Mostly I found that I was proud of where I was - a mom with a hardworking husband and my crazy kids. Pleased that I wasn't waking up hungover in a sort of stranger's townhouse anymore, but by two kids bounding in to cry about bad dreams and lost blankies and could I please turn on their shows?
I never told her that I'd made her eggs just that morning.
The Maybe Almost Best Scrambled Eggs Ever
Serves how ever many you want, just multiply the recipe accordingly. Your cooking time will increase with more eggs and you may want to use a pot accordingly sized to the eggs you use.
1 tbsp butter
salt and pepper
1. In a small saucepan on low heat melt the butter. As soon as it is melted crack in your eggs. Stir well with a fork to beat the eggs well.
2. Cook over low heat, stirring quite frequently with the fork. Total cook time may take anywhere from 20-30 minutes.
3. Season with salt and pepper.
4. Optional - top with sauteed mushrooms, greens, or slow roasted tomatoes, if desired. Just please don't top with ketchup.
Most people don't realize low and slow is the way to go for creamy, perfect scrambled eggs like yours—lovely! Too high a flame seizes and toughens the proteins.
Can't remember where I read this many years ago about cooking scrambled eggs very slowly and they come out much creamier. It's true. A few times I've slowed myself down enough to make 'em and they are better than rushing through the egg-cooking process. My choice would be the mushrooms - and maybe a little carmelized onions, too. But hey - that's just me.
Ohhhh those eggs! yum!
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