The Importance of Repetition

So your gonna see a lot of posts about or including eggs. Why? Well really, why not? This simple ingredient is taken for granted literally everyday and is honestly one of my favorite's! It's just so simple. A complete breakfast packed with healthy fats and protein, not to mention countless ways you can cook or showcase its various textures. This post though isn't so much just about eggs, but about something else we take for granted - repetition.

Why is repetition important? You see doing something for the first time is always tough. Your not sure how thing's are going to go, maybe your a little nervous or hesitant on how to move forward. The second time you do something you pick up little things that you may have been to anxious or distant from the first time. Through multiple "trial and errors" you learn from your mistakes and how to better yourself or your recipe for next time. Do the ingredients work better all at the same temperature? Do I need to account for the humidity in the room? Should I add the eggs one at a time or all at once? These things aren't always mentioned in the directions but can make a difference and result in a better outcome. This thought process is what makes a chef a true artist, all the attention to detail and passion.  

So back to this dish, your everyday scrambled eggs. Why did I choose such an easy classic to talk about? I make these eggs every day. During the week, on the weekends, on my birthday and yes even on Jesus' birthday. Over the last 3 years, one would think I'd get sick of all these eggs but honestly I get more intrigued by the day. I take a simple task, like scrambling eggs and break it down. Do I start with a super hot pan? Do I whisk my eggs? Maybe add some more fat like butter or cream to make them fluffier? What temperature should these eggs be? Does that even make a difference?

Its important to pay attention to every factor, big and small. To always be aware of why and what we are doing and cook with the utmost respect for your ingredients. What a waste it would be if I didn't put any care into this breakfast and just made these eggs the same way with low enthusiasm every day. What is the lesson in that? Where's the improvement? It's important for young cooks, to always question and never be satisfied, stay motivated!

Now there's a reason I eat them every day. I like my protein and what better way to start your day than with some good 'ol huevo's. It's really a personal preference, and the cooking technique isn't nearly as important as what your smelling. There are things that can't be taught through reading but only by doing (ahhh repetition). 

Take a nonstick pan, spray it with cooking spray and get it ripping hot. While that's heating up start cracking your eggs. I like to cook with my eggs at room temp so I always leave a dozen out on the counter. I find the eggs have to go through less of a drastic quick temperature change so they're more relaxed and soft while cooking. I use a combination of 3 whole eggs to 3 egg whites and I leave my whole eggs in tact, NOTHING gets pre-scrambled. When the pan is ready I throw all the eggs in and let them sit for about a minute. Everything starts to cook and bubble and you can see a nice thick layer of bright white cooking underneath the golden raw yellow whites. I then take a rubber spatula and slowly go around the edges, breaking the yolks and slowly folding them into the whites as they cook. The cooking time will be around 90 seconds. What we're trying to achieve are separate little pockets or pillows of cooked yolk and whites. After making these eggs hundreds of times I've come to really know what I like but you might be different. I like sweet creamy little globules of slow cooked yolk mixed in with just regular whites. I don't like my eggs to all be one color, it should be an experience as you travel across the plate. When there's still some wet in the whites, I then season with salt and pepper. 

Tags: education, knowledge, eggs, breakfast, quick, how to, breakfast