tipnique of the week, October 11, 2013

Scrambled eggs have been the stuff of binges ever since I tried Gordon Ramsay's method about two weeks ago. That's real eggs and what chef Ramsay refers to as "a generous knob of butter" in each batch, which for those of us who care about the numbers that follow the word cholesterol on the lab report is a crateful of cholesterol.
This tip won't eliminate all of it, but it will reduce it, while leaving you with most of the flavory goodness.
Start with some real butter, and a pale olive oil, the palest you can find-  not extra virgin.

remember- color equals flavor,
and in this instance, butter flavor is the one that has the starring role.

Soften the butter, and whisk in 3/4 cup oil for every cup of butter.

or try to. 

First tip:

If you're going to do this in a bowl with a whisk (usually the least messy way), make sure the bowl is big enough:

I love this bowl
But it was just too little.

So. If you don't have the right size bowl, or a whisk, or if your arm is too tired from lifting weights or pens or babies to whisk energetically, dump it in the blender. 

This is 2 cups of butter and 1 and 1/2 cups olive oil:

Blend it up, and pour it into one, or several, fridge-safe containers:

It'll solidify in the fridge, but remain soft enough for easy spreading (around here, we call it "spready butter"). It tastes great on everything from toast to potatoes and is absolutely awesome in the frying or saute pan. I've not tried it in baking, but it probably can do what ever margarine can do, without margarine's long, long, list of unpronounceable ingredients. 

Oh, and it works in scrambled eggs too.