[Why a full week on scrambled eggs? Two reasons. Scrambled eggs was (were?) the one and only dish that my father ever cooked. He would make them for us on weekend mornings. His technique, and I use the term loosely, was to turn the heat on a little too high and put too much butter in the pan. Then he would add the eggs. Predictably, they would burn, but he would always describe them to us as “Indian brown,” saying that he was taught to cook them that way by his good friend Big Tom, a fictitious, and entirely admirable, Native American about whom my father shared numerous stories. Coincidentally, Big Tom had a son exactly my age named Pony Boy.
I don’t care if the eggs were burned, I still like them that way.
The second reason for a week of scrambled eggs is that I was on a listserv (remember listservs?) for a couple of years with my college classmates, and the subject that incited the most passionate participation was … scrambled eggs. SB SM
Silverback John (Kiwi SBs) recommend this book by the author of yesterday’s post, J. Kenji Lopez-Alt:
(from Amazon) J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall (a San Mateo beer hall), and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit http://www.kenjilopezalt.com.
For today’s take on scrambled eggs we turn to legendary Silverback, Tony Bourdain:
Scrambled, poached, fried – doesn’t matter. Just happy to see Tony again.