Today I was poking around on the American Heritage Dictionary blog (I know, this post got really dorky, really fast) and I found Excuse Me While I Verb The Noun. Anyway, the post talks about the functional shift of using the word “internet” as a verb. As in, “I don’t know how to make scrambled eggs, I’ll internet it.” I don’t know if that’s exactly going to catch on. Internetting, for me, describes something less like googling and more like those lost hours when I wind up in a weird internet hole and I suddenly regain consciousness and realize that I can never get back the hours of my life lost in the Gawker archives.
I used to internet for simple recipes, but then I discovered Mark Bittman’s How to Cook Everything. It replaced the whole internet for me because he actually explains how to cook everything. Including scrambled eggs. And he put together a super handy chart of vinaigrette proportions because sometimes I just want to ask someone I trust how much lemon juice and how much olive oil to use. It’s so handy and I love being able to consult Mark for technique and basics. It’s like he’s a new friend who saved me from internet recipe stranger danger. Last weekend for brunch I made eggs and an arugula salad — confident in Mark’s instructions on both — crisped up a pack of bacon on a cookie sheet in the oven and threw together a batch of goat cheese honey biscuits. Bam.
- *For the eggs:*
- 4-5 eggs
- 2 T. heavy cream
- Salt and pepper
- 1 T. butter
- *For the salad:*
- 5 oz. arugula
- ½ c. olive oil
- 2 T. fresh-squeezed lemon juice
- Salt and pepper
- In a large bowl, whisk eggs until the yolks are broken and mixed up with the whites. Whisk in cream. Season with salt and pepper. Heat a skillet on medium on the stovetop with butter. Once the butter melts, but before it begins to foam, decrease the heat to low. Pour in the egg mixture and stir occasionally until the eggs are soft-scrambled, about 40 minutes.
- While the eggs slow scramble, rinse arugula. In a small bowl or lidded jar, combine oil, lemon juice, and a generous pinch of salt and fresh-ground black pepper. Combine and toss with arugula.