Saturday, April 21, 2012

Butter and Eggs Day

Celebrated on the first weekend after the last Wednesday, this was first held in Petaluma, CA in 1983.  Parades, street fairs, and the presentation of the Good Egg award draw 25,000 people each year.

How to make scrambled eggs:
  1. Break eggs into a bowl; allow 2 eggs per person.
  2. Whisk eggs with salt and pepper to taste. 
  3. For lighter eggs, add about a tablespoon of milk or water for each egg.
  4. In a heavy skillet over medium heat, melt 1 to 2 tablespoons of butter.
  5. When the butter stops foaming, reduce heat to medium-low.
  6. Add the eggs to the hot pan.
  7. After a minute or two, when the bottom and edges have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold cooked parts towards the center.
  8. Repeat the scraping, lifting, and folding until the egg has formed curds. More stirring will make small curds and less will make larger, fluffier curds.
  9. When the curds are firm but still moist, remove to plates or serving dish. They will continue cooking after they leave the pan.

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