What's your favorite last-minute dinner? Me, it's scrambled eggs. Soft as possible, with plenty of butter, eaten on crisp toast at 8pm, taking comfort in a hot meal even after a scattered day. Well, if scrambled eggs are your idea of last-minute comfort food, then Ruth Reichl has some tips for you on making them even better.
We're really loving this series on "How to Make a Better..." whatever from Gilt Taste and Ruth Reichl. We mentioned her tips on better grilled cheese just last week, but given how fond I am of scrambled eggs, I couldn't pass up the opportunity to preach the gospel of slow, slow, slow scrambled eggs with plenty of butter.
Reichl reminds us that:
...scrambled eggs, cooked with great patience, have a texture like velvet and a taste that reminds you why you want to be alive.
Reichl recaps the five rules of ultimate scrambled eggs according to Francis Picabia, a painter who shared his guidelines to this simple yet sublime dish in The Alice B. Toklas Cook Book. Reichl offers her own commentary on his rules, too — he says, for instance, that you should plan on a half hour (at least) to make good scrambled eggs, but Reichl demurs on this point.
Whether you plan on 15 minutes or 30, however, scrambled eggs are still one of the quickest yet most luscious meals you can make on short notice. Take a peek at these rules — do you follow any of them?
How to Make Better Scrambled Eggs by Ruth Reichl at Gilt Taste
Editor's Note: Sadly, the link to Ruth Reichl's recipe is no longer active. Still craving scrambled eggs? Check out our own technique for slow-scrambled eggs!
(Image: Gilt Taste)