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summer stuff! i love it so much 😎 nothing fancy, just all the fresh fantastic farmer's market veggies.

grilled thighs, skillet corn and green beans

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with my homegrown 🍅 

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lamb and chicken gyro

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cajun shrimp pasta with spinach in light cream sauce

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turkey bacon burgers with herbed potatoes and jalapeño coleslaw

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broccolini with sausage and red pepper

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steak, roasted corn, asparagus

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Posted
On 7/14/2025 at 12:20 PM, Brisketexan said:

This goes into the "shit I'm going to cook this weekend" file: Thomas Keller's scrambled eggs.

I make very, very good scrambled eggs.  Like, people we have over for brunch rave about them.  Not complicated: low heat, eggs well-whisked, cooked in lots of butter.  Fluffy, delicious.  BUT....yesterday, we had brunch at Bouchon in Vegas, and my plate had scrambled eggs that were the best I've ever had.  The only thing different is the addition of creme fraiche right before the eggs set, but holy shit....what a difference.

Ingredients:

4 eggs

1 tsp. kosher salt

2 Tbs. unsalted butter

1 1/2 Tbs. crème fraîche

Directions:

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

 

I'll see if I can pull it off this weekend and will report.  But jesus, such a simple thing, and they were so good.

You and I make eggs exactly the same but I will go a hit higher on heat and just scrape and flip the eggs gently and a bit more often. I’m told in no uncertain terms to make breakfast tacos on the weekends, I have no other choice or options. 

recently I’ve moved from butter to flavorless avocado oil for health reasons, I think the butter ones taste better but not by much, a quality egg, modestly salted and properly scrambled has a rich yet delicate flavor that can stand alone. 

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