This morning HG picked up a Paderno non-stick pan (purchased by BSK in Prince Edward Island some years ago). The small, rectangular pan is perfect for making soft (very soft) scrambled eggs. Using a wooden spoon, HG coaxed the eggs into the delicate curds HG desires. Malden Sea Salt; ground black pepper; a warmed onion roll; large cups of cafe latte. That’s the perfect breakfast. HG mused about the difficulty of getting these kinds of eggs in a restaurant. There are some pleasant exceptions. Tecolote Cafe in Santa Fe (mentioned in a previous post) makes great scrambles topped with fiery green chile sauce (Hey, it’s New Mexico where everything but ice cream is topped with green chile). When on the road, HG gets softly scrambled eggs topping grits at the Waffle House chain. It used be easy to get proper scrambled eggs in New York. No more. The real estate monster has removed most of the Greek-owned coffee shops that usually served them to perfection.
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