Which came first?
The chicken or the egg?
Oh, life’s great mysteries! One thing is certain – eggs are delicious and one of my favorite foods to eat. I suppose I am a bit nostalgic when it comes to eggs. When I quite a little girl, around three or four, I was known around the house for my ability to microwave (gasp!) “omelets” using store-bought eggs and an absurd amounts of dried spices. Looking back, it seems that I always had an affinity for the round, golden jewels – and an urge to cook – microwave oven, commercial eggs and all.
These days, I go outside to fetch eggs from our chickens. I cook the eggs, low and slow, on the stove. Preparing fresh eggs requires a touch of patience to reach silky, tender perfection. My children, Littlest Guy and Snu Magoo, like their eggs creamy and fluffy, with a touch of garlic, salt and pepper. No need for milk or cream; they prefer their scrambled eggs completely unadulterated.
Oh, the gorgeous, bright orange color of a fresh egg. Picasso in a pan! There is nothing quite like it the vibrant, rich shade of a “farm egg.”
Our eggs come from six chickens that live a happy, free-range life of leisure in our backyard. The three older chickens are called “The Mean Ladies.” They bite – especially the red-head; that girl has spunk! The three younger chickens are called “The New Ladies.” They are much friendlier.
We probably did a better job socializing The New Ladies than The Mean Ladies when they came to us as wee, little babes. I suppose raising chickens is a bit like parenting children – you make a few errors with the first ones and learn from your mistakes for the kids (or chickens!) that follow. Regardless, all of the chicken’s eggs are quite tasty – though The Mean Ladies defend their prized eggs with the vigor of a protective mother. Bite, bite, bite – peck, peck peck – at my feet!
I hope that you are able to find some gorgeous, fresh and free-range eggs (as Snu Magoo says: “Look, I found The Golden Egg(s)!”). If you do, maybe you’ll prepare the munchkins’ favorite scrambled eggs for you and your loved ones.
Snu Magoo and Littlest Guy’s Silky Scrambled Eggs
All you need is a few eggs – and a bit of patience
6 fresh eggs
2 tsp. extra virgin garlic-infused oil
1 tsp. unsalted butter
a few grinds of sea salt (Snu Magoo loves pink Himalayan sea salt)
generous amount of grinds of cracked white pepper
more salt and pepper, to taste
1.) In a small bowl, beat the eggs with a fork until well-combined. Mix in the salt and pepper.
2.) Place the butter and garlic oil in a frying or cast iron pan over low heat. Swirl the pan until they are melted. Add the eggs and cook over low heat until cooked through, stirring them with a spatula every minute or so.
3.) Resist the urge to turn up the heat and continue stirring for silky, creamy eggs. Preparation times vary; the eggs usually finish cooking in about twenty minutes. They are done when just slightly wet and not dry. Taste and re-season with additional salt and pepper, if necessary. Enjoy!
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.
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