Wednesday, December 28, 2011
The Frenchie dropped a couple strings of LEDs down a couple flights of stairs with an ethereal, almost eerie effect. It's kind of a Visual equivalent to that Kate Bush Christmas song I like so much.
Here's to hoping that everyone had a happy day - no matter what you celebrate. Though a little jet-laggy (yes, I'm back across the Grand Bleu), am doing pretty well. The Frenchie seems in pretty good spirits as well. The weather's unseasonably warm, which makes the short days a little bit hard to bear sometimes; making it past the psychological hurdle of Solstice really helps, though.
For my first meal back (breakfast; it was a "red eye" flight), was treated to a special surprise: scrambled eggs with truffles. Am sad to admit, given how expensive real black truffles* are and all, that I really do love them. To preserve flavors and not overcook the eggs, he cooked them in a bain marie - that is, in a bowl within a saucepan of hot water. This turned out so well that we're going to keep up the practice for all our scrambled egg needs, be they with truffles, chives or what have you.
Scrambled Eggs of Champions - serves 2
4 large eggs
approx. 7-10 grams black truffle, finely chopped (this should be about a teaspoon to teaspoon and a half)
A bit of unsalted butter or neutral-flavored oil
Lightly grease or oil a heat-safe bowl.
Crack eggs into a bowl, scramble, add truffles, then transfer to your heat-safe bowl that's been gently heating up in a saucepan of water. Keeping an eye on the heat (you want the water boiling, but not too violently), stir the egg mixture every minute or so until it sets.
* Real black truffles from places that haven't been affected by Chernobyl, aren't white ones dyed black, or aren't otherwise adulterated (like soaked in oil, then resold) are very expensive - the going rate around here is about 1000-1200 euro/kg, I think. A small piece of about 25-30 grams is fairly reasonable and will work for three special breakfasts, or as we did, two special breakfasts and some very lucky olive oil. Also, truffle bits - what's left over after a traiteur or caterer's sliced one up as a garnish - taste just as good and cost a bit less.