kthread cooks: eggs for Julia
In honor of Julia, and for the PBS Tell Us Your Julia Story event (you can add your Julia story here) we are making eggs with cream. And I am happy to introduce you to my Brooklyn kitchen, the setting for future kthread cooks episodes. Though I cannot warble, these eggs sing the praises of a woman who labored over recipes to let everyone experience her joie de vivre.
You can skip my Julia monologuing, and begin by making mayonnaise by processing one egg for ten seconds, then slowly drizzling in 1 cup of vegetable oil while the machine is running. Add 1 teaspoon lemon juice and season to taste; it will keep for a week chilled. Then, dice mushrooms (I use black trumpet here) and cook with 1 teaspoon of oil on med-high heat until they release their juices—about 5 minutes. Remove from pan, turn heat to medium and add two eggs, whisked (reserve one eggshell), and a tablespoon of heavy cream; gently fold eggs until softly scrambled—2-3 minutes. Spoon eggs back into eggshell and then around it on the plate; serve with mayonnaise and with potatoes, if you like (I sautéed baby potatoes and amaranth leaves with garlic).
reading recommendation: My Life in France, Julia Child with Alex Prud’homme
listening recommendation: the snappy “French Chef” opening theme
dance recommendation: waltz for Julia and Paul
eggs for Julia wallpaper on Flickr
drink pairing: beer, your choice
salt recommendation: Fleur de sel, of course (kosher in a pinch)
Your Julia memories?