Discover more from The Sage Chef - Barbara McNeely
What We Did Before Fast Food
It wasn’t all that long ago that fast food wasn’t an option. And yet, believe it or not, people survived. Might have even thrived!
Once upon a time, in a land far, far away…
Well, actually it was only perhaps 30 miles from where I sit as I write this. But it's funny how it seems so far away, right? I'm talking of a time more than 50 years ago. And it may as well be was far away as the Philippines.
Back to the story.
This was in the time before fast food restaurants were on every corner. They existed, but they just weren't that common or popular. In fact, they likely weren’t even called fast food restaurants back then.
We had a large family so dining out was not something that happened often. Even when we did, I was told what I could order. Which was usually the child’s plate fried chicken.
But I digress. Again. On with the story.
In this time, before the fast food frenzy, there were still times when the day got ahead of us and we would get home too late to fix a "proper" meal. In our house, that usually meant scrambled eggs. Scrambled eggs are quick to cook, tasty, and nourishing.
In fact, I believe it's one of those dishes that everyone should know how to cook. It’s also one of those dishes that is hard to mess up. Although, I knew a guy in high school whose mother could burn scrambled eggs! There's always that one person, right?
Today, I present to you, in words and pictures, my recipe for scrambled eggs. I have no measurements. In fact, I'm not sure I ever measured any of it. I'll add, parenthetically, my best guess for quantities for the example in pictures.
1) Start with fresh, pasture raised eggs. (I used 3)
2). Put them into a bowl.
3) Add some milk. (1 TBSP per egg)
4) Whisk the eggs and milk until well blended.
5) Grate some cheese (1/4 cup?). I like extra sharp cheddar, but use your favorite.
6) Season to taste with salt & pepper.
7) Add the cheese to the egg mixture & stir.
8) Melt the butter (1 TBSP) in a pan, get it hot. I usually heat for 4 minutes.
9) Add the egg mixture.
10) Stir while cooking, scraping the sides and bottom of the pan.
11) Cook until the eggs are firm, but not dry.
PS If you're feeling spicy, you could add some salsa to the egg mixture before cooking. Or even just top the eggs with a spoonful of salsa before serving.