Buttering my Dough

More about Buttering my Dough

I ask, she seems a bit sad, "why do you look as if you could cry?" She said, "I can't cook as well as I would like." In her last employee review the captain asked if she new how to scramble an egg...

I can cook many things however the secrets to a wonderful scramble escapes me.

"Well if you can dance you can cook a scramble," I say...

The secrets is two fold the whip and some added oil. Just give it a dash of olive, or walnut. Hit it with some whisking in a high wall bowl or glass. Get some air in their my lass. Then heat your skillet well before the egg touches the pan. Reduce from medium to low right before you pour your scramble down.

Now is the time to add some extras green chilies with some chili flakes, this will do it for me. As the bottom starts to cook use a spatula to move it from the outside to inside, use the top edge down.

Ruffles will form, cover it for a minute or two. Flip your scramble over and turn off the heat, dust with paprika, add a bit of crumble queso fresca cover and let rest for another 2-3 minutes.

Enjoy my dear for a scramble is easy, it just takes a bit of prep, and a light touch.

When your captain asks you next time around look him in the eye, and proclaim. Don't let my good looks fool you, I can put together a scramble that make the others you have had look like a blunder.

She takes a bite, proclaims "serendipity!" She takes my hand "if you got the butter I got the dough," she says. If you take a bit of time with me, we can show that captain of yours the difference between a classic croissant and a Napoleon. She asks, "have you ever made a filo dough?"

Phil you have a wonderful crew,
Aaron Baker