Spain taught me that you can crack some eggs for dinner, too
I grew up in rural suburbia an hour north of Seattle. Every year, on our acre of land, we raised two cows, two pigs , and a hundred or so chickens. We also had a dozen egg-laying hens. That meant we ate a lot of eggs. Fried. Poached. Soft-boiled. Scrambled. But these were always — and only — for breakfast. It was something of an adjustment, then, when I settled in Spain 20 years ago and found that eggs were frequently eaten for lunch or dinner or as a midmorning snack — but never for breakfast.
Wild mushrooms, say, or asparagus with peeled shrimp are sautéed, and then whisked eggs poured into the pan. After a handful of seconds to allow them to begin to set, the eggs are turned a couple of times with wide sweeps with a wooden spoon — no more, and certainly not vigorously “scrambled” — until just cooked but still moist. The eggs are silky and in large “pieces” rather than nubby.
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