Vanilla Eggs

Hey baby.

How do you like your eggs in the morning?

It's not just a cheesy pickup line anymore. It seems there is no limit to the ways one can enjoy the ovoid-encased protein source. Scrambled, fried, poached, boiled, soft boiled, baked, deviled. Quiches, omelettes, hashes, salads, burritos.

Eggnog. (Eggnog deserves standalone text.)

Today, we're keeping it simple. I think most of us first experienced eggs in the form of a pile of piping hot, fluffy, golden yellow, scrambled eggs. Maybe with a side of toast, bacon, or pancakes. I know I did. But the ones I grew up with had a twist.

Vanilla. (Vanilla also deserves standalone text. And it's one of the ingredients in eggnog.)

I can't remember the exact moment in my early life that my dad told me that the taste I was picking up on, the taste that made his eggs different from anyone else's, was vanilla. I really don't remember much before the age of sixteen or seventeen anyway, so to save myself time I've resigned myself to the idea that between 1981 and 1997, I collected a lot of pieces of information - including the vanilla thing.

And now I am passing it along to you, before I forget again.

I can't really explain how it works; it just does. Don't question the amazingness. Just go with it.

Vanilla Eggs

Serves 2

1 Tbsp unsalted butter
4 extra large eggs
1/2 tsp vanilla extract (real vanilla extract, not that cheap imitation crap)
1/4 tsp salt
1/8 tsp pepper

1. Melt butter in a nonstick pan set over medium-low heat. Tilt the pan to spread it around and coat the pan and a bit of the sides evenly.

2. Whisk together the eggs, vanilla extract, salt, and pepper until the yolks are distributed smoothly.

3. Once the butter is melted, pour the egg mixture in the pan. Use a silicone spatula to move the eggs around gently, pretty much constantly. (It's rather meditative, actually. Stir, fold, stir, fold. The foodie version of "Wax on, wax off.")

4. Are you a runny egg person or a hard scramble person? Wherever you fall on the speggtrum, when your eggs are done, serve them immediately. Throw on a few leaves of thyme for some color if you like.

Let me know what you think.