Perfect Scrambled Eggs

Even as a child I loved being in the kitchen. One of my most vivid memories is one day when I was home sick from school, my mother asked if I wanted to learn how to cook scrambled eggs. She taught me how to crack the egg on the side of the bowl and gently pull the shells apart so that only the egg would land in the bowl, not the shells. My mother showed me how to fill half an egg shell with milk and add it to the bowl before whisking. She explained the addition of milk would make the eggs light and fluffy. I remember being so proud of how perfectly my eggs turned out and the joy of sharing them with my mother.

The memory of that day will always be precious to me; especially the gentle and loving way my mother taught me how to make perfect scrambled eggs. It is because of her I love cooking with children, especially when it comes to scrambled eggs. Just like I did as a child, the children love cracking the eggs and then whisking them. The pride in their faces when the eggs are done is priceless. Such a rewarding experience for both the children and me.

                                                              Scrambled Eggs
                                                                 adapted from
                                                             Mastering the Art
                                                            of French Cooking
                                                              50th anniversary
                                                                  Julia Child
                                                            Louisette Bertholle
                                                                 Simone Beck

For 4 to 5 servings

A fork or wire whip
8 eggs, or 7 eggs and 2 yolks
A mixing bowl
Salt and pepper
4 tsp water or milk
2 Tb. softened butter
A heavy-weight saucepan or skillet
   7 to 8 inches bottom
   diameter (no-stick
   suggested). depth of eggs
   in a pan should be 2/3 to 1 inch
A rubber spatula or wooden
   spoon

1 1/2 to 2 Tb. softened butter
   or whipping cream
A warm buttered platter

Directions

Beat the eggs in the bowl with the seasonings and liquid for 20 to 30 seconds, just to blend yolks and whites.

Smear the bottom and sides of the pan with the butter. Pour in the eggs and set over moderately low heat. stir slowly and continually, reaching all over the bottom of the pan. Nothing will seem to happen for 2 to 3 minutes as the eggs gradually heat. Suddenly they will begin to thicken into a custard. Stir rapidly, moving pan on and off the heat, until the eggs have almost thickened to the consistency you wish. Then remove from the heat, as thfolloey will continue to thicken slightly.

Just as soon as they are the right consistency, stir in the enrichment butter or cream, which will stop the cooking. Season to taste, turn out onto the platter and serve.

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