How to scramble an egg or two

I hear many in the US are now hoarding eggs, not a good idea for many reasons:

1: You may cause others to go hungry

2: They will spoil

Since you bought them you need to eat them and to me, overcooking an egg is a culinary crime. If you have ever stayed at a US hotel chain and had the buffett you see them, these hard little nuggets, often with milk added to dilute the flavor and make them tough. Vile and inexcusable. I once wrote Mark Hoplamazian the CEO at Hyatt about my experience there with their rubber eggs, and other culinary travesty. He being from Armenia should know good food, however he shunted me off to someone else in the company, who sent back a generic and tepid reply.

Do not be Mark Hoplamazian, be the person I know you can be.

First you melt some butter over medium heat in a non stick pan on the stove, turn the heat to low and scramble in the pan with a spatula or wooden spoon. Don’t overbeat it. Now watch and stir, never let a dry edge accumulate, keep them in the center of the pan and go slowly. When they begin to coagulate sprinkle with a touch of salt and pepper and keep stirring.

When they come together and are still creamy take off the heat and plate. They should look like small curd cottage cheese. On toast, on the plate, on an avocado, even on rice the taste, texture and nutrition you get from this one item is unparalleled, and all from the butt of a chicken.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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