Scrambled Eggs

I was making myself some scrambled eggs and toast this morning, and as I was making the eggs, I thought about the time that I was at my sister’s house and she told me I was doing them wrong.

See, my mother taught me that you crack your eggs and you put in some milk to help make them creamy.

My sister, who had taken a cooking class, told me that you shouldn’t have to put milk in the eggs, that if you cook them differently, they will be creamy enough, if not even better than my own eggs.

She then proceeded to make me some scrambled eggs. If I recall correctly (and I’m sure she’ll tell me if I’m wrong), the idea is that you need to cook them very slowly, much more slowly than I probably cook them. I think the whole process also involved her really expensive stainless steel cookware.

They tasted exactly the same to me.

I think about this every single time I make scrambled eggs, and it makes me smile every time, too.

She and I didn’t always get along when we were growing up, but now that we are adults, she is one of my best friends. I wish she lived closer so that I could spoil her kids more, and argue over things like how to make scrambled eggs.

This entry was posted in Family.

2 comments

  1. Cynthia says:

    My sis and I argued a lot as kids. But, I love her dearly, and, too, wish she lived nearer. The top of the Tupperware egg mixer came off once at her house when I was making breakfast for her family. There was egg “stuff” all over. That was in the ’60s. I still have that same Tupperware egg mixer and smile each time I use it.

  2. Bill Kracke says:

    I read this article last week (http://food52.com/blog/8583-how-to-make-perfect-scrambled-eggs) and I find it interesting that their first “french” method uses cream, not milk … the opposite direction of your sister’s instruction. I’ve also seen Gordon Ramsey take 20+minutes for eggs, adding dairy at the front and back. ( http://www.youtube.com/watch?v=PUP7U5vTMM0 )

    I get a little bit Alton Brown on this issue … “french” scrambled can be quite amazing, but for most Americans the consistency is off-putting. Very creamy. Very smooth. Additionally, they take forever! Hot pan, 2 minutes, and … boom, country scrambled is done. (the way your Mom taught you) It really depends why you are cooking them … a phenomenal breakfast experience? Spend the time. I need some protein to go with this coffee? Make ’em fast. People who insist that there is only one way are often not seeing the whole picture.

    All that being said, the Rogue method from the first article is surprisingly good, if seasoned well. I highly recommend it.

    And, in closing, I know this was about sisters, not eggs, but I couldn’t resist an opportunity to point out you could both be right.

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