August 11, 2013Entertaining
Recipe of the Week: Scrambled Eggs
One of my fondest memories of my Auntie Ree is of her standing on a leopard-print staircase with her leopard-print luggage while wearing a leopard-print outfit--topped off with signature cat-eye glasses, naturally. This was her in her natural state: wine, cigarettes, perfume, and "darlings" proliferate, along with hilarious anecdotes from her life as a make-up artist in Sydney, all acted out with gusto. It's probably evident, but she's ultra fabulous, and she also happens to be an ultra fabulous cook, with breakfast being her specialty. Her classic dish? scrambled eggs, of course, with an unexpected secret ingredient: orange juice. (I know. But go with it.) The little dash of orange juice adds a touch of sweetness and brightness to otherwise straightforward eggs. You don't taste the orange, but it's there, like a talented back-up singer.
2 tablespoons orange juice
2 tablespoons milk
2 tablespoons sour cream
1 tablespoon chives, finely minced or snipped
1 tablespoon unsalted butter
salt and pepper to taste
1. Whisk together all of the ingredients (except for the butter) for 3 minutes, or until entirely uniform.
2. Heat a medium-sized sauté pan over medium heat and melt the butter, coating the pan.
3. Pour the egg mixture into the pan and let it cook for about 30 seconds (it should just start cooking at the edges). With a wooden spoon or rubber spatula, push the barely cooked edges into the middle, allowing the uncooked egg to move to the edges. Continue cooking like this until desired doneness. (I like mine either delicate and just-cooked or golden brown on the bottom. It's too hard to pick a favorite!)
For more of Claire's delicious recipes, visit The Kitchy Kitchen.
Photograph: Claire Thomas
|The key to delicious scrambled eggs is the eggs of course! I love picking up fresh, free-range, organic, hormone-free chicken eggs at the farmers' market. To hold these delicious fresh eggs, I love the bright color and simple finish of this stoneware egg crate. $13, Sur La Table|