Last Tuesday morning I woke up a happy girl! As you know I have been kvetching (translation for those who need it…incessant complaining), about staying in the hotel for a month without access to a kitchen.
A few weeks ago my frustration led me to search online for a small vacation rental since our house may not be ready for another month and a half. After having no luck I was ecstatic when I came across a charming little apartment (one of two) in a duplex behind a historical bungalow on a lovely residential street close to downtown SLO that was available!
We moved in on Monday! It is small, but more than adequate, tastefully decorated with lovely views, a porch and, most importantly to me, a well equipped efficient little kitchen!
So early Tuesday morning I found myself happily scrambling some eggs for breakfast. This is as good a time as any to share with you how I make my scrambled eggs.
Sometimes the simplest things to cook are least talked about on food blogs. Scrambled eggs fall into this category. Here’s how I make mine.
Start with fresh eggs.
Monday when I ran to the nearest grocery to buy a few things I purchased a dozen Cal Poly eggs.
Cal Poly eggs are produced year round and processed by students at the Cal Poly Poultry Center. They are served at fine restaurants and sold by several grocery stores in San Luis Obispo County.
You will also need…
A good quality nonstick pan ( if not using non stick be sure to heat your pan up sufficiently and then lower it a bit before adding anything to it to prevent sticking)
Salted butter, about a tablespoon for 4 large eggs
Kosher salt
Freshly ground black pepper
Directions:
Break 4 fresh eggs into a bowl, and beat with a fork til blended. Do not overbeat.
Heat an 8 inch non stick pan on moderate heat til hot.
Add a pat of butter to the hot pan and lower heat a bit so butter doesn’t burn.
When the butter sizzles, add your eggs.
Allow eggs to sit before moving around with a spatula.
When the eggs appear to be cooking, season generously with salt and pepper, and gently fold over and toss a bit with a heat proof spatula.
Do not break them up too much or overcook them.
When you think they still look done, but a little wet, turn the burner off.
They will continue to cook on the residual heat.
Serve immediately. Simple, right?
Enjoy! And be grateful for life’s little pleasures…one of which for me is sitting down to a plate of scrambled eggs and a cup of just brewed coffee and gazing out the kitchen window!