Though my culinary prowess has much improved over the course of the past few years, it’s taken me a very long time to learn how to make scrambled eggs well. You know, like the eggs you get at your favorite brunch spot that are creamy, but never undercooked, without a single spot of brown on them. It wasn’t until very recently that I learned the patience and technique to really do it right. The trick here is slow and low: using a lot of butter to coat the bottom of a saute pan, using low heat, constantly moving the eggs slowly so that they don’t brown, and removing them from heat just before they’re done. Check out this post by The Kitchn for some more tips on making perfect eggs.
I hate wasting food. Whenever I place something from the refrigerator into the trash, my father’s voice echos in my head. It’s always something about starving children in Africa. Or Asia. Or wherever children are starving most these days. And then I feel (rightfully) guilty – and it’s the type of guilt that stays with you all day. Thus, I go to great lengths to avoid throwing anything out. I’ve been known to make leftovers from leftovers.
When I looked in my fridge this morning and saw that I had a dozen eggs that were a few days short of expiration, I immediately thought: quiche. I love quiche primarily because it combines three of my favorite things: eggs, cheese and a flaky, savory pastry crust. The other beautiful thing about quiche is that you can basically put anything you want in it – spinach, ham, shrimp, bacon. Really, there’s a quiche for every personality.