[16] Everyday Scrambled Eggs

Cover of How to Cook Everything, Revised Edition, by Mark Bittman

We’re going to the housewarming of a couple of friends tonight, so we won’t be cooking dinner at home. Luckily, we had time for a speedy breakfast before Bill was supposed to go to work. He doesn’t normally work weekends, but he’s got something going on today that was supposed to start at 10:00 am, but got delayed after breakfast.

Given our presumed time requirements, I figured we could whip up some quick eggs. On top of that, it would allow us to use some of the cream we’d purchased for the “Best Scrambled Eggs”:http://metacookbook.com/archives/26-14-The-Best-Scrambled-Eggs-So-says-Mark-Bittman.html AND allow us to compare.

h2. Ingredients

4 – 5 eggs (We used four.)
Salt & freshly ground pepper

1 – 2 tbsp milk, cream or water (We used 2 tbsp cream, obviously.)

1 – 2 tbsp butter or olive oil (I winged this one, and used about 1.5 tbsp butter.)

h2.… Continue reading →

Cook with Jamie: My Guide to Making You a Better Cook

cover of Cook With Jamie

This is, as far as I can tell, an awesome cookbook. It’s part recipes, part concepts (“here’s how to match things together so they taste good! Here’s how to use a knife properly!”) and part stories about the students he works with. All of it is written conversationally, and if you’ve heard Jamie Oliver speak on TV (or in his TED talk, which I recommend), you can imagine him reading it. I love that there are full page pictures of every recipe so that you can know what you’re expecting when you make a dish.

As you can tell from the title, it’s a book about learning to cook. As such some of the recipes are loose. “A large knob of butter”, “a few bay leaves”, “a good glug of olive oil” and “a splash of red wine vinegar” are some of the ingredients I see flipping through a few pages.… Continue reading →