Scrambled Eggs Quotes

“Everyone can make scrambled eggs, Remy. It's programmed into you at birth, the default setting. Like being able to swim and knowing not to mix pickles with oatmeal. You just know.”
― Sarah Dessen, This Lullaby

“I love how pancake syrup comes in a sports bottle. That makes it easy to squirt in your mouth while running a marathon. But if you are really thirsty, try drinking scrambled duck eggs.”
― Jarod Kintz, Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.

“Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.”
― Amy E. Reichert, Luck, Love & Lemon Pie

“They look like glittering golden cubes!"
"And they're melting across the chicken breasts?!"
"Wait a minute... OH! MORPHING FURIKAKE RICE!"
"WELL, WELL! WHAT HAVE WE HERE?!"
"The chicken's already savory and robust aroma...
... is growing even richer and stronger!"
"A Furikake topping? At a glance, these look like cubes of some variety of aspic..."
"The First and Second Seats were already over the moon about this dish."
"Are you saying it is now even more delicious?!"
"Aah! Unbelievable! Already the rich scent of roasted chicken tickles the nose!"
"Hmph..."
"This...?
This flavor! I can hardly believe it! The warmth of the chicken has caused the aspic cubes to begin melting into a thick jelly...
... adding new and luxuriant layers to both the flavor and the texture of the dish!
The salty savoriness of its flavor seeps quietly into the crispy rice crackers...
... while the scrambled-egg sauce is infused with an even more decadently creamy texture!
"The sheer perfect balance of the dish is positively divine! Flavors clash and meld, amplifying and accenting each other in complete harmony!
What creative originality! Who would have thought that one simple addition would add so much depth and complexity to the entire dish?!”
― Yuto Tsukuda, 食戟のソーマ 30 [Shokugeki no Souma 30]

“Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down:
The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg."
The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt.
The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Alexandra carried a plate of scrambled eggs and toast from the sideboard to the table (Page 101.)”
― Ellen Read, The Dragon Sleeps

“On Sundays when Bubby cooked dairy, she would sometimes have a request for scrambled eggs. She beat them with her indispensable broken fork until bubbles formed on top, then added a dash of sweet cream and several chunks of cream cheese. She cooked the eggs over a low flame, stirring constantly. The result was a mountain of fluff, creamy, smooth and delectable enough to tempt us.”
― Eleanor Widmer, Up from Orchard Street

“The secret to delicious scrambled eggs was to cook them in a saucepan with bubbling butter and stir them constantly with a wooden spoon. Keep the heat medium-low. Resist the temptation to turn up the gas and cook the damn thing in two seconds. Only patience would allow the eggs to come together soft and fluffy and very, very light”
― Kate Jacobs, Comfort Food

“The nest is made of butter-poached mushrooms," Hampus was saying. Henry had been so busy fuming he'd missed Chef Martinet's first bite of Hampus's dish: creamy scrambled eggs spilling out of eggshells inside a nest that was, apparently made of butter-poached foraged mushrooms. It looked so much like a real bird's nest Henry could hardly believe it was mushrooms. "In Sweden, we like our scrambled eggs very, very creamy," Hampus continued. "I have added a simple salad of foraged dandelion greens to offset the richness of the dish."
"This is inspired," Chef Martinet said. "You have made the mushroom the star.”
― Stephanie Kate Strohm, Love à la Mode

“Wonderful. Now what was I doing, dear?'
'Playing chess with Bogdan.'
'Oh, good. He made me scrambled eggs. And he gave Ron cocaine. What a champ. I'll get back to him. [...]”
― Richard Osman, The Man Who Died Twice