Julia’s Eggs

I have been reading my copy of Mastering the Art of French Cooking by Julia Child. Not as a manual, but as good reading. I figured that something would eventually sink in as I poured over Julia’s instructions on everything from sauces to chopping onions to making eggs.

Then, this morning, as I was grumpy and hungry and in need of some food (I’m moving; packing requires much nourishment), I decided to make some eggs. Nothing fancy, just simple eggs. I don’t love just plain eggs, but I was starving and needed something. I dumped two unceremoniously in a mug, beat them with a fork, added some salt and pepper, and set a pan to high with some butter sitting in it.

I dumped in the eggs, and, all of a sudden, Julia took over. Without even thinking about it, I started violently shaking the pan, swirling the eggs around on top of each other. Then, once a bottom layer had materialized, I tipped up the handle and started jerking the pan and the eggs towards me. It worked. The eggs slid down, the jerk curled them on top of each other. It wasn’t perfect, and it wasn’t pretty, but I had the concept down. Once it was in a curled-up pile, I dumped it on a plate, dashed some salt on top, and ate.

It was really good. The eggs were warm and soft– not rubbery at all (I think the key is not overcooking). It was almost like eating a custard– I wouldn’t have believed that it was just eggs and a pat of butter unless I’d done it myself.

Yum, Julia. You’ve revolutionized the way I eat eggs. Nicely done.

[Concept is here: http://foodproof.com/recipes/view/julia-childs-basic-omelette-118]

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One Response

  1. Cian and I saw a clip from Julia’s show of her doing that exact same thing at the Smithsonian exhibit, and she was just so REAL about the whole thing — she didn’t get the flipping exactly right, and she said more than once that it didn’t need to be fancy. It was very refreshing to watch.

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