From Consigned to Death

Josie’s mom recommends serving the eggs with a fruit salad, toast (buttered and sprinkled with a mixture of cinnamon and sugar), bacon, and broiled tomatoes.

In advance, prepare the egg mixture:

Figure on 2 eggs per person.

  1. Crack the eggs one at a time in a small bowl to ensure no shell pieces fall in.
  2. Transfer the eggs to a bowl large enough so when you whisk the eggs briskly, there will be no spillage.
  3. Add salt and freshly ground pepper to taste.
  4. Add 1/8 tsp. vanilla per 2 eggs.
  5. Add a pinch of freshly ground nutmeg.
  6. Whisk the egg mixture briskly. Set aside.

In advance, prepare the vegetables:

One medium-sized tomato per 2 eggs, chopped coarsely. Salt the tomato generously, and stir gently.

½ medium-sized white or yellow onion, chopped finely. Add salt and pepper to the onion to taste.

To prepare the eggs:

  1. In a frying pan (choose the size of the pan based on the quantity of eggs you’re cooking), melt
    butter over low heat. Plan on using 1 tab of butter per 2 eggs.
  2. Add onions and sauté gently until golden brown.
  3. Add tomatoes and sauté gently for a minute or two, until the tomatoes are soft, but not mushy.
  4. While the tomatoes are cooking, whisk the egg mixture again until it’s frothy.
  5. As soon as the tomatoes are ready, add the egg mixture.
  6. Stir occasionally, not allowing any area to be still for more than several seconds.
  7. When almost cooked, remove pan from heat and immediately scrape eggs onto plates.