Posted by Peter Ceresole on February 13, 2008 at 11:08:47 from 80.176.146.133 user PeterC.
In Reply to: Re: Buttered eggs (was fancy foreign food) posted by Jock on February 12, 2008 at 19:54:00:
That all sounds a bit complicated- especially as modern gas cookers have excellent simmering control and I really don't think you need a bain-Marie for scrambled eggs, and even over an open fire you can just raise the pan to lower the heat.
My dad used to cook using the recipes from 'La Vie du Rail', the French railwayman's journal. His version of scrambled eggs was to start quite conventionally, a bit of butter in the pan and and low heat, but as the eggs started to set, he would add a whole lot more butter. This would stop the setting, and after a few more minutes of stirring and scraping with a wooden spatula, at low heat, the result would be a lovely, creamy lot of buttered egg.
Salted butter, of course.
The regional recipes in 'La Vie du Rail' were a wonderful source of delicious, no-nonsense French regional dishes. This was back in the late 1950s; I know the journal still exists, but I have no idea if they still do recipes