notes from maggie's farm
Sometimes, we get a little fancy around here. We create dishes in our heads full of wild imaginings and a laundry list of ingredients. We experiment with the newest "in" foods-- pork belly, braised ramps, blood orange vinaigrette. We get crazy. Crazy good, but crazy, still.
And then, as we're whipping these dreamy things up that require all of our skill, most of our time, and much of our money, we look out the back window and see what is the finest of all the food we enjoy. A yard full of chickens who lay golden-yolked, beautiful treasures. Eggs.
I could show you a hundred ways to cook eggs. But why should I when I learned the basics from the two most revered chefs I know, and you can, too!?! When I want to know how to cook the basics perfectly, I start looking through my Mastering the Art of French Cooking, or The Art of Cooking for my favorite techniques.
I never met an egg I didn't like. But I'm here to tell you until you've had scrambled eggs a la Julia Child, you haven't had scrambled eggs. My childhood scrambled eggs (which my brother ate with ketchup, no lie) bore no resemblance to the silken treasure that are Julia's eggs. I had no idea that they could melt in your mouth. Who needs bacon or sausage or hashed browns? A piece of lightly buttered toast and a saucerful of Julia's scrambled eggs are the most elegant and indulgent breakfast I can imagine.
Enjoy these two masters. Twentyish minutes that will change your egg-eating life. (isn't Hulu amazing??)
Or perhaps boiled, or an omelet, or a fritata, or eggs benedict, or......