There isn't a day that goes by that I don't remember my mom in some sort of way, whether it's the perfume of a co-worker, a look Erik gives me, or Kat's love of Chapstick. She's always here. One thing my mom influenced me most on was cooking. I started cooking at a really young age, and I'm sure it's because I wanted to be like her. I thought it was fun to compare how my parents cooked things differently, one of those being eggs. My dad was really good at soft boiled eggs and omlets, but I really did (do) not like the way he makes scrambled eggs. He uses the method of putting the eggs in a bowl, whisking them together, and then cooking. They were always a little too runny for me.
But my mom on the otherhand made the best scrambled eggs, and I use her method. I don't think she ever showed me how to make scrambled eggs - I just figured it out I guess. What made them so wonderful was that she allowed the egg whites to cook so that you got to taste the two distinct flavors of an egg: the white and the yolk.
So once again I thought of my mom today as I made scrambled eggs:
Crack the eggs in really hot pan
Allow the whites to bubble and cook:
Mix up the yolks and the whites together:
And voila! Delicious scrambled eggs with the perfect white and yellow color and taste combo of the whites and the yolks: