27 March/17: French-style Scrambled Eggs
Notes: Put 2 T water into a small non-stick skillet over low heat until water starts to steam, add well-mixed eggs and a pinch of salt, stir slowly and steady with rubber spatula for 4 minutes. Eggs should be steaming by now, if not raise temperature slightly. Continue to stir and break up curds of egg with the spatula for another 4 minutes. Add 1 T water and stir vigorously until water mixed into eggs, approximately 30-seconds. Serve on toast.
5 April/17: Broken Eggs on Toast
Remove 4 eggs from the fridge to bring them to room temperature.
Stir together 70g crème fraîche with two finely sliced green onion and a pinch of salt. Set aside.
Bring a pan of water with a shot of white vinegar to a boil, add the eggs, and when water returns to a boil set the timer for 7-minutes. Toast two slices of bread. Butter them. When the eggs are finished cooking, cool in ice water, and then peel as soon as you can handle them. Break the eggs into pieces over the toast. Put crème fraîche mixture on top of eggs.