I just received an email from David Chu - co-founder of c2net.org - who was in town this past weekend to provide Open Captioning for one of the theaters in Seattle. He emailed thanking for the unexpected "fanfare, hospitality and THE FOOD". I guess I will leave it at that, but really, it was just sunday brunch as usual(*) chez Macville. Although the weather was far from the "usual"; it was great! - nice and balmy, spring blossoms in full bloom and the scent of freshly mowed grass added extra aroma to Gus' already scrumptious Mexican scrambled eggs. Gus is our egg-scrambler extraordinaire! Having learned from mom of course. It's pretty easy to teach Gus to cook anything that he loves to eat. (What doesn't he love?!) No ADD when it comes to filling his stomach! The first time I liked scrambled eggs happened to be in the tropics of all places. I was on a photo shoot in the Seychelles Islands . We were staying in a villa on the island of Praslin - part of the Relaix et Chateaux; Chateau de Feuilles - with a lovely lady who would cook us breakfast. The same thing every morning: fresh papaya with lime, very strong coffee with scalded milk, toast with butter, cinnamon and sugar and these creamy, fluffy scrambled eggs. No relationship whatsoever to eggs from a diner. Try them; you’ll never scramble your eggs the same way again.
creamy scrambled eggs
12 eggs
1/2 cup cream
1 stick butter
freshly ground black pepper
Heat the butter over very low heat in a large non-stick skillet with a thick bottom. Whisk the eggs in a bowl with the cream, making sure they’re completely loose. When the butter has just melted, pour the eggs in the pan and start to stir them immediately with a wooden spatula. Scraping the bottom and sides over and over again, so they cook evenly and very slowly. It takes some time. Do not let them get dry, they should be almost soufflé-like, but still be very moist looking. I prefer not to salt the eggs themselves, but rather serve them with toast and salted butter. Just a small amount of ground black pepper to accentuate the sweet creaminess of these eggs.
For the Mexican eggs sauté a 1/4 cup of finely chopped onions, jamón serrano, a few mini bell-peppers and of course as much finely diced habanero as you can tolerate, before adding the egg mixture. Serve with crumbled queso fresco, fresh! salsa, sour cream, avocado, cilantro and fried corn tortillas.
(*) This is how I'll find out if and when my husband reads this post. His comment will be: "Yeah that was until you decided to lock yourself in your pottery studio all day and abandoned us!"
