(Wait a minute...she does have the outfit. Wonder why she's driving a Toyota Rav 4 with Somers?)
Anyhoo, part of living out loud for the cousin is an absolute intolerance for low-fat cooking. Let's just say her eggs were tasty.
I, on the other hand, have a doctor- and spousal-mandated LOVE for low-fat cooking. So, when we found ourselves wandering through our crack dealer, and noticed they had fresh truffles on sale, we immediately bought some and went about trying to decide how we should cook them. After a few quasi-failed attempts (I curdled a truffle and clam cream sauce), I settled on stealing my cousin's eggs...with some modification.
Truffled, Slow-Scrambled Eggs
What You Need
1-2 eggs per person, scrambled
Fresh black truffle (about 1/8 ounce per person), shaved and sliced
1/8 cup finely-chopped Italian parsley
A pinch of sea salt
1 tsp. fat free half & half
1 tsp. butter
Toasted ciabatta slices
Melt the butter in a pan over LOW heat. If you're using a gas stove, use the smallest burner possible. Add the half & half and salt to the eggs and mix.
Now get ready for your morning calisthenics: pour the eggs in the skillet and start stirring. Just keep stirring. For about 20-30 minutes.
Your eggs will slowly begin to curdle, but it will take a while. Be patient. You'll know they're ready when you stir them and rather than just moving eggs around in a swirl, you actually almost fold them. Cook for one minute more, then remove and keep stirring for another minute.
Spoon on top of your toasted bread, sprinkle the truffles and parsley on top and enjoy!
2 comments:
Thanks for the compliment...I think. For the record, I don't have an intolerance for low-fat cooking, I just have a nervous habit of adding more butter when cooking for people. In fact, I've been using your smoked sea salt as a substitute for bacon. Happy New Year! Much Love,
Catherine
Change OUR to OUT as in she lives out loud.
Sounds like the kind of sister I would hang out with. Ha! these truffled eggs look perfect.
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