Egg “Crepe”
I began this post in May with the working title, “The Way My Kids Eat Eggs,” because for years those little whippersnappers would eat eggs one way and one way only. But in the months that followed, Walker and Esme expanded their egg repertoire. Impressively, I might add and with no coaxing from me. Walker’s taken a liking to scrambled eggs: on their own, nestled in a tortilla with sausage and cheese, or alongside toast. Esme now requests demands an “egg with yolk” (fried egg), preferably runny.
I am, to put it mildly, thrilled.
Several years ago when I was out of town, Jason tried to talk the kids into eating the eggs he’d prepared (with a little milk and scrambled) by marketing them as “Papa’s Fluffy Cloud Eggs.” Tough sell.
The method I’m sharing today, still a family favorite, produces an egg with a crepe-like consistency. The key is to whisk, whisk, whisk prior to pouring the egg into a hot, butter-glazed pan, where it expands into a paper-thin disc with a glossy, yellow finish.
The whisking technique (beating the eggs like there’s no tomorrow) is the recommended way to prepare an omelet base, so with that in mind, you might consider dressing up your egg with sautéed mushrooms, goat cheese crumbles or chopped, fresh herbs.
But it’s also perfectly elegant, not to mention kid-friendly, all by itself.
Yield: one serving
Egg "Crepe"
Ingredients:
1/2 tablespoon butter
1 egg
Salt and pepper
Directions:
In a small bowl, whisk the egg vigorously for 1-2 minutes until the egg is frothy and runs easily off your whisk (almost like water). On medium heat, melt the butter in a medium-sized pan. Pour the egg into the center of the pan, tilting the pan to evenly distribute the egg. Cook for 1 minute. Carefully flip over. Cook for an additional 30-60 seconds. (The egg will cook fast!) Season with salt and pepper.