Wednesday, May 20, 2009
What's Cooking Wednesday: Chive Eggs - the Perfect Spring Lunch
Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.
We have some critter problems. Oh, they're lovely critters - when you look at my backyard, bunnies and deer abound. Ground hogs stop to warm themselves in the sun. Chipmunks and squirrels scamper harmoniously, and we are fixed for lovely birdsong. Yup, we're straight out of a Disney movie.
And I love it. Don't get me wrong.
It has, however, made gardening a bit of a challenge. And yes, I know we could put up cyclone fences, electric fences, pee on bushes, hang softener sheets, and even, maybe, buy a hoop house, but we haven't. Because we also suck at gardening.
So here's what I do grow: herbs. In containers. On our balcony. Lots of them.
My first perennials that come up every spring are healthy crops of chives. So this is what I've been having for lunch quite frequently:
Sometimes simplest is best. And this is so very, very simple.
1 egg and 2 egg whites (local eggs, as fresh as possible, really improves on this)
a small handful of fresh chives, chopped fine
a splash or three of buttermilk
a good pinch of kosher salt
either canola cooking spray, or if you're feeling decadent, butter
Now, there's a technique to making really good scrambled eggs. First off, add the salt before cooking the eggs. This tenderizes them, apparently. Second, beat your egg mixture well, but not too much. Third, and this is most important, cook them at medium low. My burners have multiple settings between 1 and "P" (10) and I use a 5 or 5.5. To saute, I'd use a 7, and that would be way too high for this dish. Just saying.
So, while your pan is heating (and heat your fat element from the beginning), pop in some toast. My toast of choice yesterday was local raisin pumpernickel, but in the photos, it just looked burnt, so you don't get a picture of it.
Then beat your eggs, buttermilk and salt. Then add the chives directly into the liquid eggs.
Get out your butter for buttering the toast.
Pour the eggs into the pan and render gently.
Butter your toast when it pops up.
Remove finished eggs from the pan, add them to your plate of toast, and grind a little pepper over the eggs.
Take the plate out into the spring sunshine and enjoy.