I don’t like to cook. It takes up too much time I’d rather spend doing pretty much anything else. Generally my grocery cart consists of deli meat, frozen dinners and vegetables, and a couple of rotisserie chickens that will feed me for a week. Sometimes salad fixings, too, but I go through stretches when I just can’t imagine having to assemble yet another salad.
Being back on WW means having to set aside at least a little time to actually cook. Today that meant eggs for lunch.
I hate cooking eggs. I want to like it, ’cause it’s just about the easiest, quickest meal to cook, but I really really suck at it. They just never taste good. Sometimes they’ll taste bland, which is usually the best I can hope for, but more often they have this weird overcooked taste that I could do without. I’ve tried adding milk, water, herbs, salt, pepper, ham. I’ve tried scrambled, over hard, and omelet style. I’ve tried high heat, low heat, and in-between heats. I’ve tried oil, butter, Pam cooking spray, and bareback. They always suck.
But, not today!
Today I rocked the eggs like they were the yummiest food on the planet! I suspect it was all the oil I added to try to keep everything from sticking to the pan (didn’t really work), and that’s not necessarily a good thing, WW-wise, but holy moly these were AWESOME eggs. I loved these eggs. (Oddly they tasted vaguely like fried rice eggs, even though I didn’t use sesame oil.) They were the Best!Eggs!Evah!
So, in the hopes I can repeat this amazing culinary feat, here’s what happened:
Heat on one-click hotter than medium.
Waited for water drops to sizzle on oil.
Added fresh baby spinach.
Stirred it around.
Turned up the heat a bit.
Added chopped Canadian bacon (two slices). (Maybe this was the difference?)
Added more oil ’cause the bacon stuck.
Added more oil.
Added two (non-beaten) eggs.
Rolled it around a bit.
Turned the heat down a bit.
Waited a bit.
Scraped things around because of course the eggs stuck anyway.
Kept scraping things around until the eggs looked cooked all the way.
Next time I should add more spinach, though.