scrambled eggs

I’ve decided (in the spirit of recent life events) to add a new category…oh yes… we’re going to call it ‘top chef’ (because so clearly i am worthy of the title) and it will feature all of my fabulous cooking tips. For those of you who’ve survived my cooking, now would be the time to stop laughing so hard. Most (all) of these so-called-tips will be stolen from others.

So without further ado, how to make fluffy scrambled eggs like a really hot chef did for me the other night.

- Crack eggs and separate the whites and yolks into two different bowls
- Wisk up the whites like you’re making a meringue. Add a couple of pinches of salt. Maybe. Stop wisking when it feels good or your arm gets tired.
- Mix up the yolks together a bit and then fold them into your fluffy whites.
- Pour into frying pan on low stove top and do something with your fork, but not a lot.
- Optional: Something about soufflé and an oven is optional. I didn’t really get that part. This is totally optional, so I recommend not doing it. Just keep your eggs on the stove until they look done.
- Try (unsuccessfully) not to burn the toast.
- Cover toast with enough butter/jam so that nobody really notices it’s burnt. Maybe.
- Serve.

No longer will i just crack an egg into a super hot frying pan and stir it around with a fork and pray for the best. Well...maybe.