Good October morning, newspaper friends. On the days when Fare Exchange is short on Fare requested, I often consult a reader who likes to be known as T. Square. Mr. Square, a most curious person, can be counted on to question. Read on for his latest.
“At our house we decided to give up on protein bars consumed on the run, to return to the habit of an actual meal at the breakfast table. So we started experimenting, but nothing complicated.
“The first experiment was shirred eggs, or their fancy version, oeufs en cocotte (baked with cream and ham and cheese). Too temperamental, as she likes her eggs runny, and I prefer firm. Too much trouble to clean the ramekins, too.
“So I am beginning to wonder if scrambled eggs aren’t the way to go, but I want to make excellent scrambled eggs — moist, fluffy, tasty. I wonder if your readers can share the best way to scramble eggs. We have company coming soon as I’d love to serve guest-worthy scrambled eggs.
(READ MORE: Scrambled eggs and even omelets are easy in a microwave)