I started off the month with the lofty goal of posting every day – and not just that, posting a review every day – and not just that, posting a review every day of a different protein/energy bar, as of late they’ve made up a large part of my diet.
Well, it’s now June 8 and I haven’t posted at all, much less any reviews, much less about any bars. I was doomed before I even started.
Instead of dwelling on my own failures, let me talk about eggs for a minute. In the last week, SB and I have gone through approximately 2 dozen eggs. That’s right, we’ve consumed just about 24 delicious eggs in 7 days – 6, actually, since we went shopping on Saturday.
When I get tired of cooking, eggs are wonderful friends. A couple of eggs, whatever’s left in the fridge, a little butter, and you’ve got yourself a fabulous meal. On Saturday, I made an egg mess with fluffy scrambled eggs, Canadian bacon, green onion, the last of the cheddar, and chives from our garden. On Sunday, I made another one with scrambled eggs, Canadian bacon, Vidalia onion, and the last of the Mexican cheese (and maybe some veggies, but I can’t remember). Yesterday morning, in honor of the fact that I didn’t have to be to school until NINE instead of leaving at 7:30, I made an egg mess with fluffy scrambled eggs, turmeric, Boca breakfast sausage, Vidalia onion, red and green peppers, and cheddar cheese. It’s a lot of food, but not a tremendous amount of calories, and oh god, so good.
The secret to the egg mess is really good scrambled eggs. I used to think that my mom made the best scrambled eggs ever, but I think mine are getting to be as good, if not even better. I’ll clue you in on the secrets, though: water, lower temperatures, and patience.
Best Scrambled Eggs Ever
In a non-stick skillet, melt a little butter over medium heat. Beat together the appropriate number of eggs and a little water. If you like, add salt and pepper directly to the egg at this point. When the butter is melted and has coated the pan, pour in the eggs.
Now here’s the tough part: leave ’em alone. Let the eggs sit until they start bubbling through and getting set all the way across the pan, then slide your spatula around the edge and nudge the set part over to allow the runny parts to get to the heat. Keep doing this until the eggs are cooked almost all the way, using your spatula to break up the nice omelet-like sheet of egg (but not too much!).
When the eggs are cooked almost all the way, turn off the heat, but leave the eggs in the pan. They’ll continue to cook for a little bit. If you turn off the heat when they’re cooked all the way, they’ll just dry out. Serve with freshly snipped chives (if you like).
If you’re making an egg mess, I would saute the veggies and/or meat in the original butter, lowering the heat and pouring the eggs over the top. Don’t worry about even meat/veg/egg distribution – it’ll all work out in the end. Fresh herbs are a blessing, and don’t be afraid to try spices – the turmeric addition was positively inspired, and thanks to Jesse in Boston.
Now I’m hungry. Dang! Oh well, breakfast is just around the corner.