I thought I’d use last night’s dinner as an opportunity to tell you my secret to making (almost) perfect scrambled eggs.
A scientist at my work likes to go fishing on the weekend. Yesterday, he stopped by my office with some trout that he smoked himself at home. “It was a process,” he said.
When I got home, I unwrapped the fish and tried a piece on its own. I was reeling. The fish was tender and soft, slightly smoky, and fresh. It was better than anything I could buy at the grocery store because I could tell that it was handmade. I probably could have eaten the rest of the fish on its own, but I decided to make scrambled eggs. The scientist told me that was one of his favorite ways to eat the trout.
When I was little, I hated eating scrambled eggs because of the texture. My mom would make them on the dry side and sometimes the edges would be crispy. I would avoid them when we had them for breakfast.
Now, I love them because I make them my way. I heat a little oil or butter in a pan on medium high heat. Once the pan is hot, I add the eggs and let them set for a second. Then I start mixing them up. Once they’re barely set and still runny, I take the pan off the heat. Then, I scoop the eggs out of the pan as fast as I can. I like fluffy, soft, borderline runny eggs.
After I made the eggs last night, I mixed in pieces of the smoked trout. Then I toasted two pieces of millet bread, spread goat cheese on top, and layered on the egg/trout mixture. I topped each slice of toast with a local tomato and a sprinkle of flaky sea salt and pepper. I’m not exaggerating when I say that it’s one of the best dinners I’ve had in a while.
Here’s a song that I jammed out to in the car on the way to work this morning. Phoenix just dropped a new album and I’m obsessed. This song is one of my favorites.