I grew up in Petaluma, CA , a sweet little river town about 49 miles north of San Francisco. In its’ day, Petaluma was famous for being The Egg Basket of The World. It even had a semi pro football team called the Leghorns. Like the Napa Valley is all about grapes, Petaluma was all about chickens and eggs. I hated the texture and taste of eggs until I was in college and someone made me an omelet. It was the chalazae, the white spot in an egg that made me gag. I did not use that word. I have always referred to that white spot as the “ish”. ( I probably meant “ick”. ) Last Sunday my friend, Matt Kramer, a wine and food writer (A Passion for Piedmont is his great cookbook and he is a senior wine editor of The Wine Spectator) showed me his method for making scrambled eggs. It makes the most delicious, creamy, flavorful, perfect scrambled eggs that I have ever tasted…and NO ish!
Take as many eggs as you want to scramble and break them into a bowl. Whisk for about 20 seconds. Using a medium mesh strainer, pour the eggs into the strainer and push them through the strainer with a rubber spatula into another bowl. Melt a knob of butter in a saute pan, and pour the strained eggs into the pan. With a spatula or spoon, draw the eggs towards the center of the pan. As they start to firm up, take the eggs off the heat and continue to stir until finished. Add a little more butter if you wish, or sprinkle some chives or grated cheese on top. Serve with crispy bacon.