I have a confession to make: I like to go to bookstores and flip through cookbooks, looking at how other folks make their eggs. I’m always  interested in new ways to cook eggs and I enjoy reading about different techniques. In all those books they (not all, but most professionals) say that scrambled eggs should be fluffy. They mix some type of dairy product with the eggs and cook it up. I’ve had these scrambled eggs and while they are ‘fluffy’ they’re not that flavorful and have an after-taste that makes me thirsty.

What I like best about my scrambled eggs is that you can use whatever vegetables you like. This is is where the flavor comes from – fresh veggies. Last summer we discovered kale. One week, the store was out of baby spinach, and so we tried kale and, well, it was delicious. Uncooked, it’s bitter, but saute it for a minute and a mild sweetness comes out. Read the rest of this entry →