This fall, My Pirate’s work schedule shifted from traveling out-of-town four days a week to an in-town local route without a long commute. After years of us living opposite hours, now he gets up at 5:30 in the morning to go to work and he’s home every night for dinner. I’m thrilled to have him home with me! I really am, despite all the adjustments we’re going through trying to adjust to our new schedule and our expectations.
For instance, today (Christmas Eve) it took me an additional 20 minutes to make the custard filled cornbread because I couldn’t find the cornmeal. My Pirate has been systematically reorganizing the kitchen one cupboard at a time while I have my hands full with something else, like cooking dinner. He reorganized my spice cupboard a couple of months ago and threw out anything in a baggy from the bulk section. And last week, he reorganized my baking cupboard. I’m not messy, I assure you. I used to know where everything was at by feel and now I’m lost in my own kitchen.
And on another front, My Pirate expected a gourmet dinner every night of the week after he got home from work. I had spoiled him for so many years on his other route. So, I’ve had to ratchet his expectations back down to reality.
When he was out-of-town, I’d eat a bowl of soup or salad or some leftovers on toast. I was content. When I served him my weeknight dinner, he mistakenly thought that I had just served him the appetizer. Um…no. So, I’ve reeducated him on the romance of sharing scrambled eggs and toast for dinner. And he’s a quick learner for the most part. But, I on the other hand, am lost in my newly organized kitchen of wonders. I think that it’s only fair that I now reorganize the tools in the garage. Don’t you agree?
My Creamy Scrambled Eggs
I make these eggs on holiday mornings or when I simply want to demonstrate my love to My Pirate and My Kid. I’ve even served them to a 200 member marching band in a parking lot on competition days. This recipe is flexible and works great in breakfast burritos and scrambled egg sandwiches, but I prefer to serve them with oven roasted mushrooms and buttered crostini.
- 1 tablespoon unsalted butter
- 6 eggs—use the best quality eggs you can afford
- ¼ cup cream—use pasteurized for better flavor
- ½ tsp. kosher salt
- tiny pinch of red cayenne
- garnish with chopped chives (optional)
Melt the butter over medium heat in a nonstick skillet.
Crack the eggs into a colored bowl and double-check for any eggshell bits. Whisk the eggs and add the salt and cayenne. Whisk in the cream until the mixture turns a soft creamy yellow.
Pour the egg mixture into the skillet. Continually stir the eggs with a heatproof rubber spatula to convect the heat through the egg mixture. Slowly scrape the egg curds off the bottom of the skillet and lower the heat if they start to form too quickly. When the soft curds have formed and they are no longer shiny, they are done. Remove from heat and serve.