Perfectly Simple Perfect Eggs

Attention!
Who here does not know how to make scrambled eggs? Hands up.

No hands.
You all think you know how to make scrambled eggs? Good.


So did I: crack fresh eggs into a schissel, ter-klop them until they are ter-klopped, incorporate a bit of water or (if you insist) milk, dump them into a nonstick pan sprayed with Pam, and keep 'em moving until they look like, well, scrambled eggs. Done. And they are good.

But -- scrambled eggs can be sublime.
For Foodie Friday, it's Perfectly Simple Perfect Scrambled Eggs.
(Links at end of post.)

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A few years after we got married, I picked up a little book on cooking breakfast foods; I can't remember the author, and now can't find the book, but I clearly remember how he scrambled eggs for his family, and how I've done so ever since.

You still crack the fresh eggs into a schissel, like so:

But you do not ter-klop them!
No whisking, no fork flying thru the yolks and whites, no tablespoon of water or (heaven forbid) milk.
You leave them in their virgin state, intact and glowing with youthful eggy charm.

Plunk a bissel of butter into a preheated nonstick pan, and let the butter melt.

Swirl it around the pan, and then . . . plop! In go the eggs.

Looks like we're making fried eggs, no?

Ha! Fooled you!

We're gonna scramble these babies.
You and your magic wand will accomplish the secret maneuver that makes these scrambled
eggs rise above all others, to lord it over their lowly whisked-and-beaten brethren,
to become the Valedictorians of their class.

Take a little old round-headed plastic or wooden spoon -- everyone's got at least one of these -- and put it to work. I have an ancient old blue plastic spoon I use for this. It is so old, it never looks entirely clean even when it is. I will show you a picture of it at the end of the post from decades ago.

Anyway, back to business . . . .

With your magic wand, puncture the middle of each yolk,

and begin to swirl the soft egg yolk and whites around the pan.

Keep 'em moving, but be gentle. . . after all, it is their first time.

Put a little more effort into those parts of the whites that are stubborn;

you know the parts I mean. You don't want big globs of albumin on your plate. Ick.

A blurry action shot!
It is hard to cook with your left hand whilst snapping pics with your right.
I do not multi-task well.

You want the whites and the yolks to almost become one with each other,
but as you swirl those eggs, be careful to leave little bits of yolk intact,
little strands of whites pure and unsullied, and do not overcook them.

They need to look moist and glistening;
you want them to glow, like debutantes at the cotillion --

and there they are!

On an old restaurant plate, ready to fulfill their destiny.

S & P if you must, but with the very faint touch of butter,
and with the soft and delicate flavorings of the eggs themselves --
and you will taste those yolks in there -- you should try before you season.

Mmm... that looks good. I wish my cold would go away so I could taste something.

Glossary:
Schissel -- Yiddish word for bowl you beat things up in
Ter-klop -- my husband's family's term for whisking or beating foods ... in a schissel
Bissel -- a little bit of something, also Yiddish, from the German ein bisschen.

Class dismissed. Have a wonderful weekend! Live it up -- make eggs for breakfast. -- Cass

As promised, a picture of my old blue plastic spoon, in my old kitchen,
with my old kids, back when they were still new and cute.

That's Annie on the left, Alida on the right with the blue spoon -- remember being allowed to lick the spoon?

Click on the Foodie Friday logo, or on the highlighted words,
to visit Michael's Designs by Gollum blog and all the fun Foodie Friday posts!