Scrambled egg, by Timothy Ng
Egg is perhaps the most versatile ingredient that we human have come across throughout histiry. I doubt that no culture has ever abandoned this food item. It is humble, simple, yet complex, direct, main, supportive, light and rich, and nutritious. What could one be asking for more?
Scrambled egg, probably, is the easiest and the quickiest dish that one could make in a minute or so. Crack a couple eggs, or three, a pinch of salt, a little milk or water, then beat well to mix. Heat up a frying pan with a tablespoon or less of oil or butter; when hot, add the egg mixture and stir gently to set the egg. Dish up, and sprinkle some snipped chives. Voila!
However, I grew up in the time when non-stick pan had not been invented. I could assume that anyone of us from such time faced the problem of the egg sticking to the pan. If the pan is too hot, butter will burn quickly; if ample amount of oil is used, then the egg will taste greasy. After playing with the temperatures of the pan and the kinds and mix of fat, I came to a practice of getting my eggs to be self-basting. In another words, fat will come out from the egg mixture to prevent sticking, otherwise, the egg will absorb most of the fat in the pan and ends up sticking.
Hen eggs: 2, at room temperature
Butter: 1/2 tbsp, melted and cooled
Salt:ma pinch to taste
Milk: 2 tbsps
Oil: 1/2 tsp
Butter: 1/2 tsp
Mix the first four ingredients together, and set aside. Heat pan on medium flame, add oil and butter when the pan is well warmed to your hand when placed about two inches above. Pour in the egg mixture, stir gently to push the set part to one side, and continue to do so until the egg is slightly under. The remaining heat will cook the egg through and keep creamy.
The Raw and the Cooked, MYTHOLOGIQUES is a new column on the culture of eating and cooking, with contributions by various authors. The column name is borrowed from the title of a book by Claude Levi-Strauss. It is spontaneous, a little amusing but serious at the same time.