Buttered eggs, a postscript


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Posted by Jock on February 14, 2008 at 15:18:05 from 87.105.81.146 user Jock.

In Reply to: Re: Buttered eggs again posted by Owen Roberts on February 14, 2008 at 10:22:41:

I reckon myself a dab hand at scrambled eggs, garnishing them with finely
chopped fried onion and bacon or fresh spring onion as the fancy takes
me. A portion for two takes less than 5 minutes on a preheated frying pan
covered with a thin coating of extra virgin olive oil.

But, reading Mrs Beeton's recipe with the emphasis on eggs new-laid,
if possible
and the warning that, if the mixture is allowed to boil, it will
curdle, and so be entirely spoiled.
convinced me that buttered eggs
are something completely different to ordinary scrambled eggs.

I took into account Pam's observation that Nero Wolfe liked his scrambled
eggs cooked for 40 minutes. I took this to mean that he liked his eggs
cooked extremely slowly, not that he liked his eggs cooked to death.

I remembered that both the simplest wooden fired farmhouse stove in
Poland and the grandest piano gastronomique in France have a
cast iron simmer plate. Having neither a Polish farmhouse nor a French
Chateau at hand, I decided to try to reproduce the 'slow heat' effect
using my double saucepan arrangement. All I can say, after running the
experiment twice, once with a portion for one (two eggs) and once with
a portion for two (four eggs), is that the result is absolutely delicious
and is completely different to any scrambled eggs that I have ever tasted.

So, of course, it is possible to follow Mrs Beeton's recipe using a double
bottomed (= 'lined') saucepan and holding it well above a heat source
and taking it away from the heat altogether whenever it gets to hot.
My recipe leaves less to judgement and uncertainty that's all.



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