And yes, those are “soft scrambled” eggs, i.e., intentionally runny. (Sorry Jen!) What’s blowing my mind the most so far in this experience is that we haven’t done anything complex here – broccoli, potatoes, salad, eggs – but that these little techniques we’re learning seem to make such a big difference in terms of taste. Or maybe it’s all mental because I’m expecting things to taste better, but I really don’t think so. Honestly, I will never cook eggs completely through again.
On that note, though, our first test this week was on sanitation and….wait for it…the danger zone!! (40 F – 140 F) But Jen, would it help you to know that eggs don’t begin to solidify until 155 F? So you have a 15 degree window to kill anything that would freak you out? Runny eggs for everyone!
My preference in taste with the above eggs starting with favorite is Whole Butter, Olive Oil, Clarified Butter, Canola Oil.
Tomorrow: fish. Whoa.