WHITE WINE SCRAMBLED EGGS1/2 cup white wine 1 clove garlic 8 to 10 eggs, beaten 1/2 cup Gruyere cheese, grated 1/4 cup chives (or green onions), sliced 1/2 teaspoon dried marjoram salt & pepper Simmer the wine with the garlic until it is reduced to a quarter cup. The garlic can be removed, or minced and added to the eggs. Beat the eggs and add the reduced wine. Cook the eggs in butter over a moderate flame, whisking continuously (more or less). With a slow cooking, the eggs will develop a soft, fluffy consistency. Once the eggs have started to thicken, add the cheese, herbs, salt, and pepper. When the eggs have thickened to a thick mush, stop whisking and let them sit over a slightly heightened flame until they firm up as much as you want. Servings: 4 Source: The Tassajara Recipe Book by Edward Espe Brown
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