Not everything that comes out of my kitchen is picture perfect.
Case in point was breakfast this morning.
A disclosure: I’ve never made scrambled eggs before. I can do omelettes, quiche, souffles, French toast and poached eggs but scrambled eggs is a first for me. When I saw this recipe, I figured it wouldn’t be too hard to do.
For the most part, things turned out ok. However, as you will see, the end result might have been a little too much for pic-worthiness.
Clockwise from top right: 3 slices whole wheat bread, crusts removed; 1 ramekin containing 3 cloves of garlic, minced; chopped fresh chives; 1 bowl containing 5 eggs, beaten with kosher salt and black pepper.
The recipe above calls for jalapeno peppers, ginger, scallions and other ingredients, none of which I have. I decided to go an Indian route and add turmeric and cumin to the eggs. Bad idea. The scrambled eggs turned out ok texturally — but looked like pureed nose boogers in the pan. I thought I’d spare you a pic of the final product in any event.
Some things just aren’t meant to be shared.
1 1/2 tablespoons Danish butter, melted.
After about 2 minutes on medium heat. Take pan off heat, reserve half of this, add bread slices and cook on medium-low heat until croutons are toasty and golden brown, approximately 2-3 minutes. Top with half the chives.
Garlic and chive croutons. The bread crusts (remember those?) will be saved for another recipe for tonight’s dinner. The old adage — waste not, want not, applies in this kitchen.
Earlier in the blog, I mentioned I eat something like 5 or 6 meals a day or roughly every two to three hours. I strive for about 3500 calories a day, sometimes closer to 4000; of this, 325 to 350 g protein, 200+ g carbs and 140-160 g fat, sometimes less. I also go to the gym 3-4x a week. In December 2003, I was 139 lbs. soaking wet; in mid-December 2005, I was 187 and went on a small cut. I ended up dropping 21 lbs. in a little over three months. Right now, I’m about 175 with an end goal of 200 by March next year. The difference between this past March and next March is that I’ll be leaner than when I first started out. I feel that I made a ton of mistakes gaining all that weight in the past 3 years; since then, I’ve learned a thing or two about bulking and lifting. As far as I’m concerned, I eat cleanly throughout the week such that two or three meals like last night’s snack at Momofuku or this morning’s breakfast won’t bust my waistline. Everything in moderation, including moderation.
So back to breakfast.
The remaining garlic and butter went into a cold pan, along with the eggs.
No pic of the final product.
Go google “Linda Blair” and “pea soup” if you really want to know what it looked like.