Eggs on the weekend

Scrambled eggs

There are a lot of great things about the weekend, but eating eggs would have to be in the top five. Make no mistake, eating eggs is thoroughly mundane — you won't be recalling your egg eating to your friends on Monday at work ("Dude, I was out last night and picked up this totally sweet carton of eggs, took them back to my place and just ate the shit out of them!") — but what it lacks in excitement it more than makes up in purity and simplicity.

A creamy yolk, a firm but yielding white. Full of fat and protein yet not the slightest bit overwhelming. If you're eating eggs on a Sunday morning, you know that life's pretty good. It's hard to stay mad, tired, or hungover when you're eating eggs. And that's why I eat eggs on the weekend.

Scrambled eggs

Ingredients (serves 1):

  • 3 eggs
  • 1 tbsp butter
  • 1/4 tsp cracked black or white pepper
  • 1.5 tbsp crème fraîche
  • Salt, to taste1

1. Whisk together the eggs and pepper in a small saucepan, then add the butter and place over a medium heat.
2. Stir frequently with a wooden spoon, scraping egg off the bottom and sides and bottom of the saucepan as it sets. As the pan gets hotter you'll have to stir more frequently. Keep going until the eggs are creamy and done to your preference2.
3. As soon as the eggs are done, remove from the heat and add the creme fraiche. Beat this in well, then season with salt and serve immediately over thick buttered toast. Be aware that although the crème fraîche will drop the temperature, the eggs will continue to cook in the pan.

(1) Add the salt after the eggs are cooked — adding it at the beginning will produce a watery rather than creamy consistency.
(2) My preference is eggs that are only just set, with the consistency of a thick porridge. If your breakfast can support a fork skewered upright into it, you've gone too far. Way too far.

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