I am working on a virtual tour of the Mediterranean Sea Countries; 22 of them counting a State within a State and a State that barely get recognition. Anyway, the subject is a surprise and it will be full of interesting food things.
My mind was a little scrambled this morning, which was the perfect time to cook some… scrambled eggs for my wife and me. It is as simple as it can be, although, as anyone cooking would know, nothing is that simple with eggs and in my case, cooking is a way of better life and take thoughts (sometime too much!).
I like to have eggs well mixed… but why things have to become complicated every time I try to explain something? Let's make it simple: The viscosity of the albumen is in relation with age, temperature and mixing rate. While mixing, the viscosity decrease stabilizes after a few minutes and become prone to mix with the yolk fat, while breaking down the membrane. I mix until I have some foam expending around.
OK, I like brown, organic, free range eggs without added vitamin of some sort, the real thing; a chicken roaming in a field and laying an egg a day. Anyway, I salt, pepper, grate some nutmeg and add a little bit of whole milk… and some cheese such as goat. This time, I wanted to add chopped shallot and garlic and decided to sauté them in some red wine, as I remember my old folks doing. I let the wine reduced to almost nothing, added some oil (can be butter) for the egg cooking, raised the temperature to medium high for a short time, turned down to medium low and poured the egg mixture to… end up cooking scrambled eggs.
It was a total feast, as the shallot and garlic cooked and softened in the wine steam were adding and amazing taste, as well as the wine reduction.
Bon appétit!
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