Have I Been Cooking Scrambled Eggs Wrong My Entire Life?!
After a week of computer viruses, vet appointments and barely being able to walk my motivation to cook is at an all time low. Breakfast for dinner, it was!
I want to thank all of you who've stuck by us during what's been one of the most interesting weeks in my fourteen years of radio. Our company was hit with a computer virus on Monday morning that I imagine looks like "Arthur" from Wreck it Ralph 2.
Between that, $3300 in veterinary bills for Dakota and whatever weird thing I did to my ankle in the middle of all of it, by my night to make dinner my motivation to "adult" was at an all time low. I stepped into my time machine and pulled out one of the easiest recipes in my cookbook - my French Toast Recipe from seventh grade Home Ec. Viola, breakfast for dinner within 10 minutes flat.
Looking at the plate, I realized that while three slices of french toast might be plenty for me, but my hubby would still be starving after he was done eating. This meal needed something else, so I Googled a breakfast food I remember having during our first date at a now defunct downtown brunch destination, Kindness: Soft Scrambled Eggs. I remember them being creamy and fluffy, not dry and flaky like the scrambled eggs I usually make at home.
My Google research shocked me. The only difference between them and the eggs I've been making for years? A few tablespoons of milk!
I texted a few friends about my revaluation and they asked me if I was being serious. They told me you ALWAYS make SCRAMBLED eggs with milk. Apparently I've been making FRIED eggs all these years? Is that true?! Cause if it is, my mind is officially blown.
BTW, if you've had a week like mine and you want an easy breakfast for dinner recipe, here's that one for my French Toast!
Michelle Heart's Junior High French Toast
- 6 Slices of Day Old Cinnamon or Cinnamon Rasin Bread
- 2 Eggs
- 1/3 Cup Milk
- Few Grains Salt
- Few Grains Nutmeg
- Non-Stick Cooking Spray
- Scramble raw eggs with a fork or whisk in pie pan
- Add milk, salt and nutmeg and scramble again
- Lightly coat both sides of bread with batter
- Heat skillet over medium heat and coat with non-stick cooking spray
- Fry slices until golden brown, flip and cook the other side