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ventaUsually, when you say to someone "I'm thinking of doing X", they say "that's nice" or "oh, really", or sometimes "why?".
Fortunately, my housemate Frances is not one of these people.
Over Christmas, I was in a café with my parents, and my Dad, having perused the menu, decided to order what the menu described as 'Fluffy scrambled eggs with bacon'. Unfortunately, the god of humour intervened and he asked the waiter for scruffy flambled eggs.
Which I thought sounded like it could be nice. A sweet version of scrambled eggs, flambéd in brandy or somesuch. My parents looked highly unconvinced by this idea, and so did someone else I suggested it to... until I told Frances this evening, and she said "Well, we've got two eggs. And some brandy."
We made two separate batches, both of which were really rather nice. The first one failed a little, as the flambéing went all wrong. Then again, the brandy may well have impaired our judgement by the time we ate the second batch...
To make your very own flambled eggs:
Beat together one egg, 4 tsps caster sugar, cinnamon, nutmeg and some* brandy.
Pour some* brandy into a small saucepan, and heat till bubbling. Tip in egg mixture, scramble as normal.
Heat some* brandy for a few seconds in the microwave, light, pour over eggs (this is best done in the dark, so you can appreciate the little blue flames getting everywhere).
* where some is defined to be somewhere between "oh, a bit more than that" and "oops, I didn't mean to put that much in".
For reference, the amount of cinnamon is defined to be the amount you get it you turn the pot upside down once, and the lid is not on quite as firmly as you thought it was. The flambled eggs are naturally scruffy, as the cinnamon and nutmeg make them go a sort of wash-day grey.
I don't think they're quite the stuff of which haute cuisine is made. They need to be served with something, and I haven't worked out what yet. Maybe some kind of cake, toasted.
Of course, I only remembered to mention the scruffy flambled eggs to Frances this evening after claiming that we'd made parrot and carsnip soup yesterday.
Fortunately, my housemate Frances is not one of these people.
Over Christmas, I was in a café with my parents, and my Dad, having perused the menu, decided to order what the menu described as 'Fluffy scrambled eggs with bacon'. Unfortunately, the god of humour intervened and he asked the waiter for scruffy flambled eggs.
Which I thought sounded like it could be nice. A sweet version of scrambled eggs, flambéd in brandy or somesuch. My parents looked highly unconvinced by this idea, and so did someone else I suggested it to... until I told Frances this evening, and she said "Well, we've got two eggs. And some brandy."
We made two separate batches, both of which were really rather nice. The first one failed a little, as the flambéing went all wrong. Then again, the brandy may well have impaired our judgement by the time we ate the second batch...
To make your very own flambled eggs:
Beat together one egg, 4 tsps caster sugar, cinnamon, nutmeg and some* brandy.
Pour some* brandy into a small saucepan, and heat till bubbling. Tip in egg mixture, scramble as normal.
Heat some* brandy for a few seconds in the microwave, light, pour over eggs (this is best done in the dark, so you can appreciate the little blue flames getting everywhere).
* where some is defined to be somewhere between "oh, a bit more than that" and "oops, I didn't mean to put that much in".
For reference, the amount of cinnamon is defined to be the amount you get it you turn the pot upside down once, and the lid is not on quite as firmly as you thought it was. The flambled eggs are naturally scruffy, as the cinnamon and nutmeg make them go a sort of wash-day grey.
I don't think they're quite the stuff of which haute cuisine is made. They need to be served with something, and I haven't worked out what yet. Maybe some kind of cake, toasted.
Of course, I only remembered to mention the scruffy flambled eggs to Frances this evening after claiming that we'd made parrot and carsnip soup yesterday.
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no subject
Date: 2003-01-01 04:29 pm (UTC)Carsnips?
Date: 2003-01-01 05:01 pm (UTC)Can you think of anything that could be added to the eggs to let them keep their yellowish colour? Presentation is normally paramount in flambe dishes...
Re: Carsnips?
Date: 2003-01-02 01:45 am (UTC)Mr Carsnip (the senior partner) is very thin, prim, and tightlipped. He dresses neatly in a morning suit, and may have a small moustache. Mr Parrot is much younger, rotund, prone to jollity and rubbing his hands a lot. He often repeats things Mr Carsnip has said.
So in the circs, I think the subject of soup should probably be dropped.
Re: Carsnips?
I think we might have to go for Mr Parrot as being a large chap with huge sideburns and a monocle, though he can keep the morning suit. Although for the most part immaculately turned out, he is often covered in a fine layer of dust as though he hasn't actually left his desk for a few months. Carsnip can then be his wheezy, spiderlike sidekick - kinda halfway between Stiletto (from Danger Mouse) and Kenneth Williams.
Re: Carsnips?
Date: 2003-01-02 03:43 am (UTC)Krystyna
Re: Carsnips?
Date: 2003-01-02 04:06 am (UTC)Or wait until after flambling to add the spices. Won't taste exactly the same, but the eggs will be yellow-and-speckly instead of grey-and-scruffy.
Scruffiness could then be restored simply by not ironing them.
Serving suggestion: in a pie.
Re: Carsnips?
Date: 2003-01-02 04:59 am (UTC)Might work as a tart, but then I run the risk of people thinking that I just make really lumpy egg custard :)
Re: Carsnips?
Date: 2003-01-02 05:00 am (UTC):)
Re: Carsnips?
Date: 2003-01-02 05:02 am (UTC)Though your interpretation is also viable... guess we'll have to see who meets them first to find out for sure...
Re: Carsnips?
Date: 2003-01-02 05:45 am (UTC)Re: Carsnips?
Date: 2003-01-02 03:16 pm (UTC)Has the advantage that the excess whites could be used to make something yummy like meringues, or peppermint creams or sorbet icecream or something :)
C