It was time for an experiment.
I had intended to take 30-40 minutes to make scrambled eggs to add to fried rice. It turned out that they took 90 minutes. I`m not sure I can reconcile the effort or energy that was consumed but this is definitely worth trying.
The results are unlike anything I have ever eaten. The entire bowl tastes like butter and richness (I know that`s not really a flavor but I swear it`s what it tastes like). It may sound odd that I was trying to make amazing scrambled eggs to add to fried rice but that was kind of the idea; take an `accent` flavor to a higher level and feature the scrambled eggs instead of the rice.
I have heard about slow-cooked scrambled eggs before. A friend swears by a double-boiler method. I had read a different technique from Mark Bittman - heat a pan for a minute on medium, melt butter and reduce the temperature to low. Pour in beaten eggs, a bit of cream (we used milk) and season with salt and pepper (we used 4 fresh from farm eggs and white pepper) and stir whenever `curds` appear. We stirred it every 3-5 minutes. It should take 30 minutes.
Our stove is apparently a little lower than his. It took 90 minutes and some playing with the temperature to get them complete.
The results are amazing. The texture is unknown, the flavor bursts of butter and farm freshness and the richness makes Midas look financially destitute. The delay means that my fried rice will be delayed a day but I believe it is worth it.
Here`s the blow-by-blow process in photos (the numbers are the time):
Now I`m curious….comtemplating using the slow cooker next to see what will happen.