This blog may be better than an amazon.com wish list. My sister-in-law gave me the Ballymaloe Cooking School Cookbook for Christmas. I had written about it, yearningly, several months ago and then had forgotten about it. I’m not sure if she was clicking through my blog looking for gift ideas, or if she had jotted down the title at the time, but I was surprised and delighted to receive it as a gift.
The boys received a tiny four-wheeler from Santa, so today we all went out to the old, abandoned race-track and drove around in the snow. I hopped on the back once for a ride and Seneca, the border collie who won’t let me out of his sight, ran all the way around the track in hot pursuit.
When I’d had enough of the snow, I sat in the truck and read through my cookbook. New ideas are bubbling in my head—a simple vegetable soup, parsley salad, Thai Soup. . .and scrambled eggs.
Dean whipped up a couple of eggs this morning to scramble for Kipp. He put a bit of water in with the eggs.
“Do you always put water in your scrambled eggs?” I asked.
“Yes. I always have. Don’t you?”
“Nooooo. . .I add a little water if I’m making an egg wash or glaze, and I add a little milk if I’m making the batter for French Toast, but when I’m scrambling eggs, I just use eggs.”
Who was “right”? Is there a “right”?
We decided to consult Julia so I pulled The Way to Cook from my shelf. Turns out she uses just eggs, but saves out 2 Tablespoons to add at the very end, to make a creamy scramble—or, for an even creamier scramble, she’ll add a bit of heavy cream at the end.
I don’t like the idea of cream with my eggs, really, any more than I like the idea of cream sauce on poultry, but I’ll have to try saving out two Tablespoons of the eggs next time I make them, because I do know that I don’t like dried out, spongy scrambled eggs.
This makes me wonder how the rest of the world makes their scrambled eggs. . .
9:36:37 PM 
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