I’m not a huge Martha fan, but I love flipping through her magazine and seeing the luscious images of immaculate cupboards, perfectly iced cakes and all of the floral arrangements. So, when one of her magazines falls in my lap, I always appreciate it.
Pregnancy carries with it an obvious need for added nutrition. I’ve been told everything from 65 to 100 grams of protein a day. This, my friends, is no easy task – especially when you only crave carbs. I’ve taken a bit of a laissez-faire attitude to eating this first trimester since my mother survived on peanut butter crackers with my brother, and my brother’s really smart. I figure when I feel better, I’ll eat better. (Please let that day be soon!) In the mean time, I eat a lot of scrambled eggs.
So, when I was flipping through Martha’s Spring egg edition (don’t recall the month – maybe March?), and there was a whole section on cooking eggs, I read it. First rule, never use a non-stick pan. Um, I always use a non-stick pan (I know, chemical party, but it’s easier). Use butter to coat the pan. Hmmm… I use a little olive oil.
This weekend, when I made eggs, I decided to put the rules to the test. I buttered up our All-Clad fry pan (it’s good to get married), scrambled my eggs and poured them in. I did everything exactly the same as the non-stick pan except for using the stick pan. And wow! Those eggs were the best eggs I’ve had in a long, long time. Fluffy, light, tasty. I can’t explain it. I can’t imagine a non-stick pan makes that much of a difference, but apparently it does.
I am spreading the gospel of sticky-pan eggs. (If you use enough butter they aren’t supposed to stick. I couldn’t do that. It just seemed wrong.) After putting the eggs on my plate, I immediately soaked the pan in the sink, and you know what? It wasn’t that hard to clean. Plus, the elbow grease was worth the better tasting eggs.