I wish I was an awesome recipe follower. But when it comes down to it, I’m not and in full admission, it’s because I’m lazy. I mean who wants to find their tsp measuring spoon, when you can just pour the vanilla and guess when you’ve poured a teaspoon. Pretty much, it’s a miracle that things turn out, and turn out well, in my kitchen.
Case in point:
The brunch egg dish.
Occasionally I see an egg dish recipe and I, in the words of Tina Fey as Liz Lemon, can really only say “I want to go to there.” It’s the balance of yummy ingredients and a pretty presentation. Thus, every now and then I whip up a Spanish tortilla for brunch. But, if you have ever made one stove top, you know there is one minor hurdle and that is inverting the giant egg tortilla thing. Last time this was done, my brunch prep crew may have gasped out loud, clung to each other and waited for the eggs to hit the floor. I can’t handle that much stress, so we’ve gone back to good old scrambled eggs, which requires no thought. Until, like Kipper did today, you are asked for the recipe.
Then you are floored and you spend a brief second trying to remember what in fact you did.
Basic Scrambled eggs like the above goes something like this:
Eggs (as many as you need, I used 24 eggs for 20 people)
Sweet Peppers (in this case, one red, yellow and orange one…otherwise know as the Trader Joe’s three pack)
One Yellow or White Onion
A handful of shredded cheese
1 tbsp of olive oil to coat the pan
Salt and Pepper. to taste
Chop the peppers and onions into small pieces. Prep a skillet with the tbsp (maybe more of less depending on pan size and the amount of eggs cooking), and when hot, throw in the peppers and onions. Saute the veggies until they begin to soften, stirring occasionally to keep things from sticking.
While the veggies are sauteing, crack the eggs into a large bowl and whisk them together with the salt and pepper. Add a dash of water to help make the eggs fluffy. When they veggies appear to be softening, pour the eggs on top and stir occasionally yo break up/scramble the eggs. When there is almost no liquid left, throw the cheese in and stir it into the eggs. Then remove the eggs from heat. You want the eggs to appear damp, so they don’t dry out and become rubbery.
Pretty much you are going to end up with the best eggs ever. They will be light and fluffy, not overcooked and full of flavor. Add tortilla chips to it and you have migas, a spanish and tex-mex egg dish of yumminess. Simple, and you don’t actually need to follow a recipe or a ratio…you just chop, whisk and cook. Pretty amazing, if I do say so myself.