CHARLESTON, W.Va. -- "Cooking is like anything else: Some people have an inborn talent for it. Some become expert by practicing, and some learn from books." -- Laurie Colwin
My brilliant husband has a particular cooking talent that he shares with any and all who are within earshot of the kitchen. He is not limited to this one specialty, but it's the one he takes the most pride in. The one where he knows he has the upper hand, the magic wand.
If you happen to be within reasonable proximity when he takes to the stove, he will count you in. If not, you have missed out on something really good and will have to fend for yourself or attempt to duplicate his masterpiece.
Thankfully, his expertise has permeated down to the next generation. The day after our eldest daughter arrived home from college for holiday break, neither she nor I were within range when the breakfast bell tolled. Perhaps we stayed up too late catching up since our last visit. Whatever the reason, we missed the ceremonial egg breakfast à la Chef Charles.
Enter the sleepyhead college girl. "Mom!" she alerted me out of her dream state, "I'm going to make you breakfast." And she was off, right in her dad's footsteps. Taking inventory, she found last night's leftover baked potato, some spicy salsa, a ripe avocado. "This is going to be the best egg scramble you have ever tasted," she promised. "Do we have any tortillas?"
I stood back and watched her compose a complete feast in a small skillet. She reached for two plates and I fetched my camera. Dad missed out on this one, but he will be so proud.
To scramble eggs for a flock of friends, use 1 1/2 eggs per person. At first you may need a little practice, but pretty soon you'll be a pro! Makes 2 servings.
Dash of salt and pepper
Drizzle of olive oil
2 tablespoons grated cheddar cheese, if you like
CRACK the eggs into a small bowl. Sprinkle in the salt and pepper and beat with a fork until yellow and frothy.
HEAT a small skillet (preferably cast iron or nonstick) over medium heat for 2 minutes. Then add the olive oil and use a pastry brush to coat the bottom of the pan. Pour in the eggs.
PUSH the eggs from outside edges to center of pan with a wooden spoon, scraping eggs off sides of pan as you stir.