Day 1 Challenge Redo

I must say, I write this entry today with elation! I successfully cooked Julia's Scrambled Egg! Yes, that's right,  I did it! It tasted fantastic!

This time, I used my cast iron skillet, which I think keeps a better heat. I also turned up the heat slightly from last time. This time I used a more medium low, whereas last time I used a low-medium low.

This time around I was better prepared, and the eggs cooked a lot faster. There were like "little curds" as Julia would say.

Usually, I douse my eggs in hot sauce, but there was no need for any seasoning! The salt and pepper pinches were perfect and the creaminess was incredible. I have given myself an "A" for this challenge!  I leave you now while I bask in my triumph! Happy Eating Everyone!

Cooking Challenge Day 1: Julia Child's Scrambled Eggs

So, I've decided to take upon myself a cooking challenge. You've learned from the previous entry that the first challenge is the egg. My first task in this challenge is to learn to make a great scrambled egg. For this I found two different methods by Julia Childs and Jacques Pepin. Today I set out to attempt Childs' method.

There are no differences in ingredients between the scrambled eggs, however, the cooking techniques are slightly varied that produce distinct texture, appearance and even taste. 

Child writes, "Eggs scrambled by my method ought to resemble a soft, broken custard: lumpy, moist and glossy. You must cook the eggs very slowly, over low heat, always scraping the pan with a spatula, just until they are thickened, but still visibly soft."

The ingredients call for:

2 or 3 large eggs

Salt and pepper

1 T or more unsalted butter

Heavy cream (optional)

Using a non-stick frying pan, 10 inches top diameter; a straight-edged wooden spoon or rubber spatula.

So, following the directions from the cookbook Cooking at Home by Jacques Pepin and Julia Childs, I set out on the first challenge.  I cracked the eggs into a bowl, added in my salt and pepper and beat with a fork, just to blend. This went smooth (I have made scrambled eggs before :)

I melted a tablespoon of butter in the frying pan, enough to film the bottom and sides, and then poured in all but 2 T of the eggs. 

According to Julia, the eggs are supposed to begin to coagulate after a minute or two. Throughout this entire process she says to keep scraping the bottom clear to draw in the uncooked eggs. After another 2 minutes or so they should be almost entirely thickened into "soft, custardy lumps", at which point she says to remove from heat and fold in the reserved 2 T of eggs. Then fold in another teaspoon or two of soft butter, or a dash of cream.

I was very hesitant about reserving some of the egg and pouring it in over no heat. I am very skeptical of raw eggs, maybe because my mom would always caution about salmonella poisoning when my sister or I would eat uncooked cookie batter.

I followed the directions but it took longer than I expected. The eggs did not seem to have any fluff. However, I stayed true to the timing of how Julia described, rather than the product. I plated up the eggs after what seemed a very long time (longer than described, but yet not the consistency that seemed appropriate). However, they looked custard-like, and definitely soft. Maybe I should have used a more medium low heat, because after plating and looking at my eggs, they looked dark yellow, ugly, and gooey. The first bite was even less pleasant than the look...My cousin and roommate, Luke, came to witness the finished product, took one look and said, 'those aren't even cooked.'  I hung my head in shame! Why didn't I trust my intuition, I thought they seemed undone. How could I have messed this up so badly? This definitely was not a good start. 

Needless to say, I ate them anyway, and let me just say, the texture was ummm, well, like slime.    

Day 1: FAILURE! I should know better! I can't believe how I let this happen. I'm still not feeling the greatest after ingesting that stuff.

Going into this challenge, I had really high hopes...only to have them crash right away. I feel I've insulted the cooking Gods. I'm sure if Julia had seen how I desecrated her eggs, she would spit me a new one and tell me that maybe I should pursue a different hobby!

How am I supposed to go on from this? Was my heat too low? Did I scrape too much?

Well, tomorrow, or when I'm recovered from this and ready to try again, I will have to at least cook them through! Ugh! This challenge has started out on the wrong foot! Oh well, join me next time when I once again attempt Julia's scramble eggs.

Let's Get Started

Well, I've taken the idea from the movie "Julie & Julia" and have decided to take on a cooking challenge. At first my thought was to cook my way through an entire cookbook. But then I decided rather to setup my own bucket list of challenges.

I plant to incorporate a couple of cookbooks that are the "basis" for cooking. So I'm hoping to find a few books to help:

1. La Technique & La Method by Jacques Pepin

2. Mastering the Art of French Cooking by Julia Childs

3. The Joy of Cooking by Irma S. Rombauer

4. How to Cook Everything by Mark Bittman

Because of the wonderful internet resources, I decided to look up some recipes so I can get started right away, while I find those books. I have used many recipes from www.allrecipes.com, which have all turned out really, really good. However, for most of my cooking challenges I plan on using books. And for my everyday cooking, I tend towards the allrecipes website more.

The first item on my bucket list is (drum roll please):    THE EGG!

My history with the egg is bleak! I know how to scramble eggs and I know how to put them in baking recipes, but that is about the extent of my knowledge. Basically, I FEAR THE EGG!

Like I mentioned before, I have scrambled many eggs. Not always by choice, mind you. Sometimes I bravely decide to try and fry an egg or worse, make an omelet, however, it all ends up scrambled and overcooked. Still edible and typically doused in hot sauce, these eggs are just not all that enjoyable. I don't think eggs like me!

The decision to start with the egg was a rather bold choice given our history together. But have you ever been the guest at a breakfast table and find yourself thinking, how could someone do this? The scrambled eggs are moist, fluffy, and delicious. How is it possible that something that seems so easy for everyone else is so hard for me? How do these people make these things so well? I mean, there are only so many ingredients that go in to these scrambled eggs. What am I doing so wrong?

Well...maybe it is time to conquer this fear.  CHALLENGED ACCEPTED: LEARNING TO COOK A PERFECT SCRAMBLED EGG!

I researched two different methods, and I didn't monkey around, I went straight to the pros: Jacques Pepin and Julia Child's. Interestingly enough I found a website from a cookbook they did together. The webpage I found displayed their different methods of cooking scrambled eggs. Both recipes call for the same ingredients:

*2-3 large eggs

*salt & pepper to taste

*1 tbsp unsalted butter

*1 tbsp heavy cream (optional)

The difference comes in the method of cooking.

Child says to use a frying pan on a moderately low heat using a spatula very slowly, always scraping the pan.

Pepin says cook quickly before they are toughened by the heat and use a saucepan. 

So today, I set out to try Julia's way.

Taking the ingredients listed above, I also used a nonstick frying pan, a straight edged wooden spoon and rubber spatula.

I then followed the directions:

Crack the eggs in a bowl,

add big pinches of salt and pepper &

beat with a fork to blend.

This part was easy! I've been doing this part for a long time now.

Over low heat, melt a T of butter, 

enough to film the bottoms and the sides

and then pour all but 2 T of eggs into the pan.

Cook the eggs over moderately low heat, stirring rather slowly and 

scraping the bottom of the pan with spatula or straight-edged wooden spoon

They will gradually coagulate after a minute or 2.

Stay Tuned for the Results!