My husby Dave has many a fantasteesh quality -- he's quick to cuddle and goofy as all get out. I love to make him laugh with my dramatic accents and he has me howling with laughter with his silly dance moves.
Another thing about him, he's methodical.
It's great to be partnered up with someone who researches, creates a loose understanding (backed by many different folks), then dives in to a task. He's thorough.
So it doesn't surprise me when he hones in on the world's best scrambled egg method. He cooks the curds low and slow, with a dash of whole milk and plenty of salt flakes and freshly ground pepper. The preparation of the egg is one of D's main culinary outlets. For a while, we had the 'egg pan,' a fancy number reserved solely for cooking eggs. We used to use only Irish butter when cooking the eggs -- he used to cook them faster. . . now, he's slowed things down.
After tucking into these luscious curds -- the words 5 star hotel and buttery and decadent all came to mind -- we were both surprised -- Why hadn't we been doing it in this fashion all along?!
So tender, so soft -- so everything an egg should be.
Next time you're stirring the world's simplest protein over the stove, turn the heat down, take your time. D would be proud and you will be in for a gorgeous breakfast.