The topic may seem banal, but I’m going somewhere with this.
I’ve been on a multi-year hunt for the perfect scrambled eggs.
Everyone has their own ideas on how to make them. Some prefer a fluffy, soft, golden cloud, and those people would be correct. Others prefer a dry, leathery mess.
I recently came across three Michelin star chef Marco Pierre White’s video on how to make scrambled eggs. One of the things he says, seemingly to the eggs and the camera at the same time, is “only a fool would rush scrambled eggs”. The heat should be low and slow, and you shouldn’t need to move your pan on and off the stove to get the right cooking temperature.
The eggs don’t require a vigourous whisking with a fork prior to going in the pan. Not does the spatula need to be in a hurry. What’s needed is patient, deliberate movement while the eggs do their thing.
Although this post is ostensibly about scrambled eggs, it is really about craft and care, and how even seemingly small things are worthy of an immense amount of effort.