Over the summer, my daughter and I ate at a café in the Lower East Side of Manhattan. Once the famed spot of immigrants beginning a new life, now the gentrifying area takes in young kids trying to begin a new life. And next door to Russ and Daughters, traditional Jewish appetizer store (which means lots of smoked fish) sits Good Thanks, a café which has the best scrambled eggs that I’ve ever eaten.
Scrambled eggs are a food that if you like, you probably have a certain way that you want to eat them. I happen to like mine soft and fluffy. These are the perfect example of ethereal scrambled eggs.
Since I ate these eggs, I have been trying to recreate whatever magic they put into them.
Which means I’ve eaten a lot of eggs, with some results being better than others.
I haven’t exactly recreated the beauty of sitting in an outdoor cafe, sun at my back, taking bites of the rich yet light slightly peppery, slightly salty, creamy decadence that these mere eggs have become. (serious kudos to food reporters who are able to describe what food tastes like because it’s harddddddd)
I’m getting there.
First of all: creme fraiche. I mean the real stuff that is probably three times the cost of sour cream, but no lie…the slightly thicker, slightly less sour of creme fraiche is clearly one of the keys. I mix the cf a little bit before I add the eggs. First off I think it takes out the initial chill, and secondly I don’t have to whisk the eggs as much.
Speaking of whisking- use a small one. It’s all about delicacy. Forks need not apply.
Sea salt and just a crack of pepper into egg mixture.(you add more pepper upon completion)
Small non stick skillet, but you still add butter to the pan. The buttery taste is something that you want- so make sure bottom of pan is coated…
The lightest of flames under the pan. If I could heat the pan using a low wattage blow dryer I would: that’s how low I want the flame. You want these eggs to cook slowly.
Put egg mixture into barely warm pan. Let them set for about five seconds. Then you slowly push the mixture into the center, letting the runny parts of the egg escape into the pan. You gently keep doing this so the eggs in the pan start to resemble a rose.
Do not flip the eggs!!
you cook them through by slowly releasing the loose parts to the pan…
Cover them briefly at the end to give them a finish…
It’s not perfect, but I’m going to keep trying.
Now I know you’re asking yourself: Does LA really want us to recreate the eggs the way she likes them?
Make your eggs any way you want to.
What I want is for you all to just keep going.
I want you to figure out what you need to do to get you to tomorrow.
Other parts of the country, the world, are experiencing what I felt back in March and April. And it sucks. My friends from other parts of the country were texting yesterday about how bad their areas are getting, and I had nothing positive to add. I can empathize, but that doesn’t do anyone who is in the moment one bit of good. Everyone’s personal experience and viewpoint are different…and frankly, I’m not ready to relive these memories especially as they can reoccur at any time…
You just have to keep going, trying, doing… Whatever it is that makes you smile…just keep trying. Get a goal in mind and just do it…keep your head and your heart going…figure out the ingredients, check your utensils, find the right temperature…and do what you need to in order to get to the place that you want to be.
Because then you realize that the destination might not be the most important thing…that the way we handle the journey means more…