dragon scrambled eggs
I don’t normally title anything ‘dragon whatever’, but in this case I’d like to make an exception. I’m getting rather tired of everyone assuming that ‘dragon whatever’ must be incredibly spicy and cause you to reach for the nearest firehose to douse the flames. Dragons have taste buds too, and appreciate subtle complementary flavors as well as the truly spicy.
So here I present my dragon scrambled eggs.
INGREDIENTS:
4 to 6 eggs, shell-pasteurized if possible (eggs will be cooked wet at lower temperature, so better be safe than sorry)
1 tablespoon (more or less) of cream cheese
Pinch salt
1/2 teaspoon cinnamon
Butter for the frying pan
DIRECTIONS:
Crack the eggs into a bowl, and beat with a fork for 30 seconds or so. Take the dollop of cream cheese cold from the refrigerator, and add it to the bowl. Break up the cream cheese a bit with a fork, and continue beating. Add the salt, continue beating. Your goal is not to get the ingredients to mix completely; rather, the cream cheese will be in small chunks or lumps. Add the cinnamon, and beat some more. Note that it will be very difficult to get the cinnamon into the mixture — it will want to coat the bowl instead. Just do as best you can.
Heat up the frying pan low to medium hot; you want to slowly cook the eggs, more slowly than normal scrambled eggs. Add a good dollop (half to one tablespoon) of butter, and let it melt and coat the pan. Dump the egg mixture from the bowl into the pan. Stir it around slowly with a spatula or other device. Once the eggs start to set, flip chunks over so the still-raw top can cook a little bit. Once the eggs look almost set, plate them quickly; they’ll set up a bit as they get plated, and you don’t want to cook them any more!
Serves 1 to 2, depending on if you have side dishes. I usually don’t.
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