Scrambled Eggs Recipe

This recipe thought up by my brother. He is now a professional chef, years later, but he came up with this in college, when he was not a chef but just a "cook" at Love's--remember them? So this was before he worked for people like Ming Tsai in Wellesley, MA, and Ians in New York.

Scrambled eggs, American style are, in my opinion, awful. They are rubbery. Overworked. And dry. Why chop them up and keep turning them over? Ugh.

Instead, they should be done Chinese style. It is similar to the classic French-style omelette, where the egg is moved from side to side only a few times and then slid off the plate. But it's even better than that. A friend, who hails from New Orleans and who says that there, a man isn't a man unless he can cook, said of these eggs: "I have discovered a whole new respect for eggs."

One to two cloves of garlic, crushed
Salt and Pepper to taste
A dash of white wine
Small chunks of cream cheese

Add these two twe eggs and beat together

The key is the cooking. Heat an omelette pan on high for several minutes. The oil, whether you use Olive or butter or a combination, should be what Americans call "shimmering."

When you add the eggs, it should make a very loud crackling sound--if it doesn't, the eggs won't turn out right. Tip the pan to spread the eggs around the entire bottom evenly. Let cook for no more than 1 minute. Using a spatula (I use chopsticks--it really can work) or a spoon, whatever you have on hand, move one-third of the egg to the middle of the pan and then tip the pan to spread more of the uncooked egg around the pan. The cooked part of the eggs you have moved to the middle should be brown.

Repeat the process of moving a third of the eggs to the middle twice more.

Quickly transfer the egg onto a plate. The eggs should NOT be fully cooked--they should be what is translated from Chinese as "smooth". No chopping of the egg. No rubber. Not overworked.

Just divine.