recipe: scrambled eggs

I scored some farm eggs at the farmers' market yesterday afternoon, and I decided that was the perfect reason to have breakfast for dinner. These eggs are from Haskins Family Farm in Middletown, Va., which is west of Washington. The lady who sold me the eggs said they were all laid in the past three days. In addition to be quite tasty, they come in various sizes and colors (including blue!) -- how fun is that.

Tony grew up with chickens, and he just informed me that in the late 1990s he earned first place in the Lorain County Fair for chicken showmanship. He said these eggs took him back to the days when he'd start his mornings checking the nesting boxes for eggs.

I learned to make scrambled eggs from Julia Child's Mastering the Art of French Cooking. This quite possibly is the easiest recipe in this cookbook. And these are, hands down, the best scrambled eggs I've ever had. (Sorry, Mom!) Julia figured out the precise amount of liquid you must add to scrambled eggs to make them fluffy.

Scrambled Eggs 

Beat the eggs in a bowl with 1/2 teaspoon water or milk per egg. Add salt and pepper to taste.

Smear the bottom of a nonstick frying pan with butter or margarine, and heat to medium-low. Pour in the eggs, and stir constantly with a rubber spatula until the eggs set.