Okay, so this post is more about testing the new recipe plug-in we installed on our site than it is about scrambled eggs, but we have to try it out with something simple. What could be more satisfying than a warm, scrambled eggs on a morning when it’s raining so hard that the dogs are both barking at it?! (Yes, barking at rain. Cairn Terriers are weird.)
It’s so dark outside, that the candles are already lit in order to make things feel cozy.
We love Evil Queen candles. Because life really IS better with a dog. Or two. (Except when they bark at rain.) They are beautifully scented, soy candles with great labels. We’ve always been into packaging here at K2.0. It’s all about the box/label/container!
We’ve upgraded our software to be able to include the printable recipe within the text of our posts. What does this mean for you?
- You’ll be able to glance at the recipe within the post, instead of opening it up in a new window..
- You can jump right to the recipe without reading the post about it.
- The nutrition stats will be visible within the post itself.
- In order to change the # of servings for a recipe, click on the # of servings in the recipe. (It is in green.) You will see a scroll bar. Slide the bar to the right, and the recipe will change the amounts in the ingredient list for you! How cool is THAT!
Let us know how you like the new format!
So let’s get to the eggs. We’ve been seeing all kinds of posts lately for scrambled eggs that are folded like roses and look scrumptiously soft, so we Googled it, and apparently this technique is from Australia?! We tried it, and it worked like a charm the first time! Admittedly, we let ours cook for probably 10 seconds too long here, because they don’t have as much gooey egg in the center of the folds as Grace Elkus did in her post on the Kitchn, linked above. But it was our first time. I think we’re forgiven.
- Frying pan
- silicone spatula
- 2 medium eggs
- 1 tablespoon half and half
- a few grinds black pepper
- 1/2 tablespoon unsalted butter
- Crack eggs into a small bowl. Add half & half and beat well with a fork.
- Place butter in pan, and turn heat to medium high.
- You need a hot pan for this technique to work. Watch for butter start to bubble and pop. Swirl butter around in the pan. Flick a droplet of water into the pan, and if it sizzles, the pan is hot enough. Don't let it get to the point where the butter begins to brown, however, because you want bright yellow eggs. (If the butter browns, start over.)
- Pour beaten eggs into the pan. RESIST the urge to stir them for the 1st 15 seconds.After 15 seconds, use a silicone spatula to gently fold the eggs on a circular motion around the edge of the pan. "Encourage" the runny parts in the center to ooze out towards the sides, running under the already set part of the egg. (Not as hard to do as it sounds.)
- In less than a minute, your egg is done!