Perhaps you are reading this while dousing your freedom fries in ketchup or savoring some freedom toast with syrup, but believe it or not, there is yet another thing that the French and the US disagree upon; scrambled eggs. I know that it is hard to believe, but there are actually different schools of thought as to how to make a proper scrambled egg. Within my own household, I found disagreement as to what constituted “perfect” eggs, so why should it be any different between two love/hate countries like ours.
The methods of scrambling eggs are varied but the distinct difference between US and French scrambles is the cooking technique. The French method requires cooking the eggs over a double boiler with a pat of butter, stirring the eggs continuously for close to thirty minutes. The end result is more creamy and less curdy then the American cousin. The USA version (or versions, depending on where you look)uses a skillet and the end result has fluffy curds of varying sizes. There are those who add cream, like Martha Stewart and purists (like moi) who only add a tablespoon of water to our eggs before they hit the pan. Some like their eggs with bits of brown but the consensus in the egg-eating community is that eggs shouldn’t be browned, but only just set.
So, who cares, right? Ah, but think on this, my ovumphile friends (Yes, I just made that word up): something as basic as a scrambled egg can be very different to Frank and Francoise. My husband and I, just this morning, had a surprisingly heated discussion on our preferred methods. I guess my point on this is that it’s easy to assume that the meaning of basic things is universal. We’ve known since childhood what “scrambled egg” or “love” or “family” or “freedom” means, so we assume that when others talk about them, we know what they mean. People do this, families do this, countries do this. The more we can step outside of our own shell (yes, pun intended) and check out different ways of doing familiar things, the better I think.
So, vive le difference, and maybe try your scramble (or poached or shirred or fried or…)eggs from a different perspective.