Chances are, if you live in the Northeastern part of this country, you will be snowed in for Valentine'sDay. You lucky dog!
Okay, so your red roses might not get delivered and that reservation he made six months ago might have to be cancelled BUT, you get to stay in, just the two of you, for at least a couple of days. What could be worse?! I'll take that over a dozen red roses any day of the year. Okay, okay, you say, but what do we do for dinner?! You keep it simple, but you make it awesome. Remember the best things in life are simple (or is it free?)
Take scrambled eggs. In this country, we murder this dish. Our idea of scrambled eggs is to "scramble" them before they are cooked by beating them, ad infinitum, and then adding them all at once to a hot skillet. In less than ten seconds, they are done...and they are awful. When I think of those scrambled eggs we had for breakfast at our ski house in Vermont, I want to throw up. They sat in my stomach, most of the morning, like a ton of bricks that would not go away until dinner time. No wonder I was a bad skier. Scrambled eggs, the culprit.
On the other hand, one of my fondest memories ever was watching my aunt Julieta making scrambled eggs in a double boiler in her apartment in New York. In the early 60's she moved to the city and got a job at Hammacher Schlemmer, the old Hammecher Schlemmer, right across the street from her apartment at East 57th Street and a couple of doors down from another icon of the day, the old Abercrombie and Fitch. For those of you too young to remember, the latter was an elite outfitter of sporting and excursion goods, particularly noted for its expensive shotguns, fishing rods, and tents. The former, for great kitchen gadgets. I loved going to A&F with my father and watching the stuffed animals they had throughout the store...and I don't mean teddy bears, but REAL bears. But I digress...
My aunt's going to work was a joke, more of a diversion than anything else. We all laughed when we heard she had gone to Saks to outfit herself for the job and came out with six coats, including a mink. She was a real trip and I adored her. It was a treat to visit her on weekends while I was away at boarding school. She didn't cook, but boy, could she make scrambled eggs. I used to sit mesmerized on a kitchen stool and watch her stir those eggs to perfection on a double boiler. She would add a tad of cream cheese in the final minutes of cooking. I thought that was brilliant! and have made them like that since that light bulb moment. You should have seen her cooking gear. Remember the daubiere? That is from those days. She didn't cook, though, not a thing; but had I been a man, I would have fallen in love with her, if only for those scrambled eggs.
So you see, you don't need to be able to cook a million fancy things to be remembered. All you need is one, but make it good, make it awesome and make it unforgettable.
Oeufs Brouilles, Scrambled Eggs
3 eggs per person
cream cheese (optional)
You can cook these on top of a double broiler or directly on the pan. I usually add a tad of butter, let it melt and add the eggs, slightly beaten, although you don't have to as you will see from this video. Here's another angle. I know you might not speak French, but all you need to do is watch.
Let the water in the bottom of the double boiler come to a boil. Reduce the heat until the water is a slow simmer. Alternatively, if you are cooking the eggs in a pan on direct heat, the temperature should be between low and medium low. Start stirring those babies with a wooden spoon. Don't let the eggs sit idle, keep stirring them around. You can go clockwise for a bit and switch to counter when you get bored. If you see that they are cooking too fast, lower the heat.
Once you see them starting to come together, add either a tad of butter or cream cheese and off the heat.
The eggs will continue cooking long enough to melt the butter or cheese. Enjoy!!!