Tag Archives: scrambled eggs

Better Scrambled Eggs (another campsite cooking fave)

6 Jun

Rustic and Righteous

I love scrambled eggs anytime (and that includes lunch and dinner), but as a camping breakfast they are especially delicious (and quick and easy).

We managed to find some terrific organic eggs at a supermarket during our week out in Montauk; if you keep your eyes sharp in farm country, there is usually a farmstand that has something fresh and local.

You can tell an egg is very fresh if: 1) it stays completely on the bottom of a pot of water and 2) if the yolk is rounded (not flat) when you crack it open. IMPORTANT: If one end of the egg floats up it is quite edible, but less than fresh. If the whole thing floats, it’s rotten. While camping, eggs that are kept chilled will keep for about five days. And white eggs and brown eggs have no appreciable difference in nutritional value; some breeds lay brown eggs; some lay white. Brown eggs just look more virtuous and granola-y.

Here, the addition of herbs and cheese makes a plain egg breakfast memorable.

Scrambled eggs with herbs and cheese

(figure on 2-3 eggs per person, depending on appetites and whether you have accompanying bread/toast. If cooking more eggs, do not increase the oil and be scanty when you increase the milk)

1/2 Tbs olive oil

6 eggs

1 Tbs milk

1 tsp dried herbs (2 tsp if using fresh) I prefer straight oregano, but have also been charmed by Provencal-type blends. Thyme is lovely, as is parsley.

1/8-1/4 tsp salt (two pinches should do)

1 Tbs grated grana padano or parmigiano reggiano

Whisk (fork is fine) eggs lightly with milk and salt in a bowl. Heat the oil in a skillet until fragrant (a nonstick may need less oil). Pour in the eggs and lower heat. As  the egg mixture solidifies, sprinkle herbs and cheese evenly over. Then, gently drag a spatula over the mixture occasionally as the bottom cooks. Cook to your preference, moist or dry and serve, with bread if you’ve got. Bacon is probably an obvious accompaniment, but on my minimalist camping menu that wasn’t happening. Campers can also serve with prosciutto or a cured sausage and a handful of grape or cherry tomatoes.

Roe, roe, roe your eggs: Eating Right after Girls’ Night In

2 Mar A Fitting Finish to Fab Festivities

A Fitting Finish to Fab Festivities

Kendra, Adriana and I go back to luscious and lively Puerto Rico days many years ago. Many miles separate us now, but we still manage a reunion a couple of times a year, tucking children into bed and drinking and talking long into the night, a night which gets progressively sillier with every glass of wine.

Children, however, are relentless and have no respect for a woman’s need to get some recuperative sleep after such festivities. 

There is only one solution and it has three parts.

One part is the remote control, which the children should have free rein of (even if it means hours of Scooby-Doo, the Care Bears and whatever else they choose to be hypnotized by).

The second is mimosas – one part orange juice to 3 parts prosecco (Italian bubbly that is softer on tongue and wallet than champagne, which shouldn’t really be wasted on fruit drinks anyway) and some ice (it’s gotta be refreshing, after all). Forget using champagne flutes; you are going to need more than a thimble-ful to reset your buttons.

The third part of the solution is some kind of decadent breakfast. You might be bleary-eyed, wearing sweats and feeling hellish, but you need to carry over the glamour of the previous evening, when for a few hours at least, you were once again a fetching and feckless babe with nothing better to do than have sparkling conversation with equally fab friends until the wee hours.

Thus, Adriana’s solution: blinis topped with scrambled eggs, salmon roe and – O.M.G. creme fraiche. No, it’s not cheap, but it is very hot and super easy!

Blinis topped with scrambled eggs, salmon caviar and crème fraiche

5 – 6 eggs

4 oz crème fraiche

1 Tbs light cooking oil or fat for scrambling

Several teaspoons salmon caviar (use a plastic or wooden spoon to scoop it as metal changes the taste)

Packet blinis

1 tsp chopped dill

Warm the blinis (as many as you think you need; we did six for two people) either by heating the ungreased skillet or in a toaster oven. Scramble the eggs lightly, folding in a teaspoon of the crème fraiche. Salt isn’t really necessary, considering the saltiness of the roe, but that’s up to you.

Heat the oil in a skillet and cook the eggs gently, swirling and moving with a spatula until cooked through.

On nice looking plates, place the blinis, pile eggs on each, followed by a dollop of crème fraiche and a half tsp of  salmon roe. Sprinkle with dill and serve, with prosecco or prosecco mimosas.

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