Savory Egg and Cheese
From Zanecorpwiki
Ingredients (for 1 serving):
- 1 egg
- 1/8th cup milk
- 1/2 tbsp butter
- 4 3/4 inch, 1/8th inch slices provolone
- bowl (cereal for 1-3 servings)
Ingredients are somewhat provisional. Original cooking was free hand; need to go back and try this out.
- put butter in skillet, turn to medium/medium-low heat
- crack egg in bowl
- add milk
- whisk while butter melts; ideally you'll have the egg well whipped by the time most of the butter has melted and there's just a bit of the original pat
- swish pan to spread butter
- increase heat to medium-high
- pour egg and milk into pan
- put away the milk, butter, and eggs
- open cheese or wait a bit
- drop slices into pan, counting to 3 between each (or slice directly into pan)
- put away cheese, quick rinse cheese slicer
- ideally, eggs are just starting to brown on bottom
- with flat edged wood spatula-spoon thing, turn eggs (4 or 5 turns of bits); this will mix some of the cheese on bottom, leave some on top; you'll want to get some of the provolone right on the pan bottom and clear the top of eggs
- rinse and put away grater, fork, bowl, wipe surface
- check eggs; you want to see the provolone directly against the pan fried to a rich brown
Serve eggs on plate. You'll want a flat plate and push the eggs to one side and tilt the plate the other way. Ideally, you'll have a bit of butter and water coming from the cheese and eggs and it's a bit more pleasant to separate that on the plate.
TODO: get the timings of things.
