{"id":1869,"date":"2012-04-05T00:26:18","date_gmt":"2012-04-05T05:26:18","guid":{"rendered":"http:\/\/missalaneyus.wordpress.com\/?p=1869"},"modified":"2014-08-03T15:21:51","modified_gmt":"2014-08-03T20:21:51","slug":"reinventing-the-egg","status":"publish","type":"post","link":"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/","title":{"rendered":"Reinventing the Egg"},"content":{"rendered":"<p><a href=\"http:\/\/missalaneyus.files.wordpress.com\/2012\/04\/eggs-027.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1871\" title=\"eggs 027\" src=\"http:\/\/missalaneyus.files.wordpress.com\/2012\/04\/eggs-027.jpg?w=300\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>I&#8217;ve had a lot of scrambled eggs over the course of my life, but tonight, using a method in this month&#8217;s issue of <em>Bon Appetit*<\/em>, I tasted something unlike any others in my past. Creamy, almost pudding like, these scrambled eggs had a richness I hadn&#8217;t experienced before. Remarkably, the recipe doesn&#8217;t call for cheese or milk &#8211; just butter, eggs and cayenne pepper. They were dreamy and ready in under five minutes. Plus, I&#8217;m willing to bet most of you have everything you need to make these at your house right now.<!--more--><\/p>\n<p><a href=\"http:\/\/www.bonappetit.com\/recipes\/2012\/04\/the-softest-scramble\" target=\"_blank\">The Softest Scramble <\/a>via <em>Bon Appetit <\/em>and Jean-Georges Vongerichten<\/p>\n<p><em>Serves 4<\/em><\/p>\n<p>4 large eggs<\/p>\n<p>2 tbsp. chilled unsalted butter, divided<\/p>\n<p>Cayenne pepper<\/p>\n<p>Kosher salt<\/p>\n<p>Combine eggs and 1 1\/2 tbsp. butter in a small, room-temperature saucepan. Season lightly with cayenne and salt. Place over medium-low heat and cook, whisking gently and constantly while scraping the bottom and sides of the pan, until the eggs are thickened and creamy, and small curds begin to form &#8211; 3-4 minutes total. (If mixture begins to stick to pan, remove from heat and whisk gently for 30 seconds.) Remove from heat.<\/p>\n<p><a href=\"http:\/\/missalaneyus.files.wordpress.com\/2012\/04\/eggs-029.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1872\" title=\"eggs 029\" src=\"http:\/\/missalaneyus.files.wordpress.com\/2012\/04\/eggs-029.jpg?w=300\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>Add 1\/2 tbsp. butter; whisk until melted. Season with salt, but taste first. Mine didn&#8217;t need a second dose. Divide and serve.<\/p>\n<p>They suggest topping the eggs with whipped cream and caviar. I can&#8217;t imagine how fabulous that would be.<\/p>\n<p><a href=\"http:\/\/missalaneyus.files.wordpress.com\/2012\/04\/eggs-030.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1873\" title=\"eggs 030\" src=\"http:\/\/missalaneyus.files.wordpress.com\/2012\/04\/eggs-030.jpg?w=300\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>*The April issue of Bon Appetit\u00a0is truly spectacular. They balance the basics with gourmet techniques, and I&#8217;ve basically dog-eared the entire thing. The section on cooking eggs is particularly fascinating, and I can&#8217;t wait to dive into their sweet dough recipe. If you haven&#8217;t gotten it, you should pick it up soon.<\/p>\n<a class=\"synved-social-button synved-social-button-share synved-social-size-24 synved-social-resolution-single synved-social-provider-facebook nolightbox\" data-provider=\"facebook\" target=\"_blank\" rel=\"nofollow\" title=\"Share on Facebook\" href=\"https:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fwww.missalaneyus.com%2Fwordpress4&#038;t=Reinventing%20the%20Egg&#038;s=100&#038;p&#091;url&#093;=https%3A%2F%2Fwww.missalaneyus.com%2Fwordpress4&#038;p&#091;images&#093;&#091;0&#093;=http%3A%2F%2Fmissalaneyus.files.wordpress.com%2F2012%2F04%2Feggs-027.jpg%3Fw%3D300&#038;p&#091;title&#093;=Reinventing%20the%20Egg\" style=\"font-size: 0px;width:24px;height:24px;margin:0;margin-bottom:5px;margin-right:5px\"><img loading=\"lazy\" decoding=\"async\" alt=\"Facebook\" title=\"Share on Facebook\" class=\"synved-share-image synved-social-image synved-social-image-share\" width=\"24\" height=\"24\" style=\"display: inline;width:24px;height:24px;margin: 0;padding: 0;border: none;box-shadow: none\" src=\"https:\/\/www.missalaneyus.com\/wordpress4\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/48x48\/facebook.png\" \/><\/a><a class=\"synved-social-button synved-social-button-share synved-social-size-24 synved-social-resolution-single synved-social-provider-twitter nolightbox\" data-provider=\"twitter\" target=\"_blank\" rel=\"nofollow\" title=\"Share on Twitter\" href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.missalaneyus.com%2Fwordpress4&#038;text=Missalaneyus%3A\" style=\"font-size: 0px;width:24px;height:24px;margin:0;margin-bottom:5px;margin-right:5px\"><img loading=\"lazy\" decoding=\"async\" alt=\"twitter\" title=\"Share on Twitter\" class=\"synved-share-image synved-social-image synved-social-image-share\" width=\"24\" height=\"24\" style=\"display: inline;width:24px;height:24px;margin: 0;padding: 0;border: none;box-shadow: none\" src=\"https:\/\/www.missalaneyus.com\/wordpress4\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/48x48\/twitter.png\" \/><\/a><a class=\"synved-social-button synved-social-button-share synved-social-size-24 synved-social-resolution-single synved-social-provider-pinterest nolightbox\" data-provider=\"pinterest\" target=\"_blank\" rel=\"nofollow\" title=\"Pin it with Pinterest\" href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.missalaneyus.com%2Fwordpress4&#038;media=http%3A%2F%2Fmissalaneyus.files.wordpress.com%2F2012%2F04%2Feggs-027.jpg%3Fw%3D300&#038;description=Reinventing%20the%20Egg\" style=\"font-size: 0px;width:24px;height:24px;margin:0;margin-bottom:5px;margin-right:5px\"><img loading=\"lazy\" decoding=\"async\" alt=\"pinterest\" title=\"Pin it with Pinterest\" class=\"synved-share-image synved-social-image synved-social-image-share\" width=\"24\" height=\"24\" style=\"display: inline;width:24px;height:24px;margin: 0;padding: 0;border: none;box-shadow: none\" src=\"https:\/\/www.missalaneyus.com\/wordpress4\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/48x48\/pinterest.png\" \/><\/a><a class=\"synved-social-button synved-social-button-share synved-social-size-24 synved-social-resolution-single synved-social-provider-mail nolightbox\" data-provider=\"mail\" rel=\"nofollow\" title=\"Share by email\" href=\"mailto:?subject=Reinventing%20the%20Egg&#038;body=Missalaneyus%3A:%20https%3A%2F%2Fwww.missalaneyus.com%2Fwordpress4\" style=\"font-size: 0px;width:24px;height:24px;margin:0;margin-bottom:5px\"><img loading=\"lazy\" decoding=\"async\" alt=\"mail\" title=\"Share by email\" class=\"synved-share-image synved-social-image synved-social-image-share\" width=\"24\" height=\"24\" style=\"display: inline;width:24px;height:24px;margin: 0;padding: 0;border: none;box-shadow: none\" src=\"https:\/\/www.missalaneyus.com\/wordpress4\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/48x48\/mail.png\" \/><\/a>","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve had a lot of scrambled eggs over the course of my life, but tonight, using a method in this month&#8217;s issue of Bon Appetit*, I tasted something unlike any others in my past. Creamy, almost pudding like, these scrambled eggs had a richness I hadn&#8217;t experienced before. Remarkably, the recipe doesn&#8217;t call for cheese [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[790],"tags":[90,340,589],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Reinventing the Egg - MISSALANEYUS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Reinventing the Egg - MISSALANEYUS\" \/>\n<meta property=\"og:description\" content=\"I&#8217;ve had a lot of scrambled eggs over the course of my life, but tonight, using a method in this month&#8217;s issue of Bon Appetit*, I tasted something unlike any others in my past. Creamy, almost pudding like, these scrambled eggs had a richness I hadn&#8217;t experienced before. Remarkably, the recipe doesn&#8217;t call for cheese [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/\" \/>\n<meta property=\"og:site_name\" content=\"MISSALANEYUS\" \/>\n<meta property=\"article:published_time\" content=\"2012-04-05T05:26:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-08-03T20:21:51+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/missalaneyus.files.wordpress.com\/2012\/04\/eggs-027.jpg?w=300\" \/>\n<meta name=\"author\" content=\"missalaneyus\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"missalaneyus\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/\"},\"author\":{\"name\":\"missalaneyus\",\"@id\":\"https:\/\/www.missalaneyus.com\/wordpress4\/#\/schema\/person\/7a30ae40bdfb79f370c3edc04e97773a\"},\"headline\":\"Reinventing the Egg\",\"datePublished\":\"2012-04-05T05:26:18+00:00\",\"dateModified\":\"2014-08-03T20:21:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/\"},\"wordCount\":289,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\/\/www.missalaneyus.com\/wordpress4\/#organization\"},\"keywords\":[\"bon appetit\",\"jean georges vongerichten\",\"Scrambled eggs\"],\"articleSection\":[\"EAT\/DRINK\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/\",\"url\":\"https:\/\/www.missalaneyus.com\/wordpress4\/2012\/04\/reinventing-the-egg\/\",\"name\":\"Reinventing the Egg - 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Creamy, almost pudding like, these scrambled eggs had a richness I hadn&#8217;t experienced before. 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