I like my scramble to be light and fluffy with a bit of moisture left in them. My husband Steve on the other hand likes his dried out …with a texture similar to rubber. Thus, we separate our pans when it comes to the perfect scramble in MY world.
Now…a petunia isn’t something you would normally receive in bouquet form so I was curious as to where these came from. Fearing the worst (that Steve is now stealing foliage from neighbouring gardens like I do) I asked him where they came from.
The story went line this.
Steve went to the local big box hardware store to buy gravel for a repair he was making to our patio. He needed a shopping cart. He noticed a gentleman in the parking lot unloading his cart into his car. He asked if he could take his cart when he was done. The gentleman agreed to hand it over. Inside the cart was a small petunia clipping that had fallen off a hanging basket. Steve asked the former owner of his shopping cart if he would mind if he kept the petunia clipping. The gentleman agreed. Steve then proceeded to go into the hardware store to make his purchase, carefully keeping an eye on his petunia clipping.
The petunias arrived home safely. I’m not sure what looked better in these pics – the eggs or the petunias. All I know is this…these eggs were as perfect as those flowers.
The petunias died the next day.
- 3 large eggs
- 1½ tbls whole milk or heavy cream (1/2 tbls for each egg)
- 1¾ tsps potato starch, cornstarch or tapioca starch for gluten free diets (1/2 + ⅛ teaspoon for each egg)
- Salt to season
- 3 tbls unsalted butter (1 tbls for each egg)
- Crack your eggs into a bowl
- Whisk with milk or cream with starch until there are no lumps.
- Add milk mixture to eggs
- Season with salt - don't over do it ....you can always add extra once they are served
- Quick tip: I use an old fashioned hand mixer and I believe the more you beat those eggs the fluffier they are going to be.
- Melt 3 tablespoons of butter on medium heat.
- Pour your eggs in, and let them stand for a few seconds.
- Then, start pushing your eggs towards the center, wait a few seconds, then push them again.
- Do this until you have big, fluffy curds in the center of your pan.
- Take the eggs off the heat when the curds are set but still a little runny; they'll continue to cook on the way from the pan to your plate.