Chipmunk food

For a few days after having their wisdom teeth extracted, Brad and Cass went to the mirror often to see if they still "looked like chipmunks." They've been following the usual diet of soft foods, including lots of yogurt, smoothies, applesauce, Trader Joe's/Annie's mac and cheese, and ice cream (milkshakes and, thanks to Mary Alice, root beer floats). The doctors also suggested scrambled eggs, so I've tried to redeem myself for my parental lapses by making these for whoever wants them.

Scrambled Eggs

Adapted from Cook's Illustrated #111, July/Aug 2011 (with video)

The original recipe uses an extra yolk "to approximate the richer flavor of farm-fresh eggs." Because I buy farm-fresh eggs at the City Market, I don't bother with the extra yolk. If you're using store-bought eggs, add an extra yolk. For a real treat, beat ¼ cup of duxelles into the eggs in step one with the rest of the ingredients.

4 large (~57 grams in the shell) farm-fresh eggs (add an extra yolk if you're using store-bought eggs; see note)
2 tablespoons (30 grams) half-and-half
¼ teaspoon Diamond Crystal kosher salt, or ⅛ teaspoon fine sea salt
⅛ teaspoon pepper
½ tablespoon cold unsalted butter
finishing salt such as fleur de sel

    1. In a small bowl, beat all of the ingredients except the butter with a fork or two (not a whisk) until just combined and the color is pure yellow. Don't overbeat.
    2. Heat the butter in an 8-inch nonstick skillet over medium-high heat just until melted, but not browned. Swirl to coat the pan. Add the egg mixture. Using a silicone spatula, constantly scrape the bottom and sides of the pan to form large curds. As soon as the spatula just leaves a trail on the bottom of the pan without any egg mixture filling in the gap, about a minute or so, turn the heat down to low and switch to a gentle folding motion to avoid breaking up the large curds. Cook just until the eggs look cooked through but are still glossy and just slightly wet, about 45 seconds more. Immediately transfer the eggs to waiting plates to stop the cooking process. Season with finishing salt to taste, and serve immediately. Serves 2. (The recipe can be doubled and cooked in a 10-inch nonstick skillet to serve 4. The cooking times will be a little longer.)