Just Do It
Kimchi scrambled eggs
We’re starting a new, tiny column: It’s called “Just Do It,” and our goal is to give you smart ideas — some guidance when you don’t know what to do with things you most likely have. Nothing will be complicated, most or all things will probably not have a formal recipe, and everything will be quick with minimal ingredients. (Is the name “The Minimalist” taken?)
I am strangely specific about what I eat for breakfast each day. Maybe it’s because breakfast happens so soon after I wake up, but things either really appeal or really do not in a way that is not as intense as the rest of the day. (It’s like being pregnant, I swear.) A week or so ago, I ate Lucky Charms every morning for a week — yes, I’m serious, I’m sorry. Some mornings only an English muffin with melted cheddar, garlic powder, and coarse salt will do. Bagels definitely make appearances, though usually on the weekends. And very rarely — but it happens — I want scrambled eggs.
Scrambled eggs are a serious business in our family. People have their preferences, and they stick to them fervently. Mark and I like them on the less cooked side, and Nick and Kathleen basically think we’re disgusting — they like them well done (I’m sure you could have guessed this, but Holden prefers them that way, too). For me, though, not only do I like them a specific way, but I really only like them when I truly want them.
A couple days ago was one of those days. But eggs didn’t fully fit the bill — I needed something salty and delicious to complement them. I’ve still got a bunch of kimchi in the refrigerator, which seemed like the perfect addition (it was).
Oil, eggs, chopped kimchi, salt and pepper. I like to whisk my eggs for a while, and add a bit of water to them — it makes them fluffier (thanks to Earlene for the tip). Cook the eggs in the oil briefly (however briefly you want, wink wink) before you add the kimchi. I forgot to drain the kimchi, so it was a little soupy and I found myself wishing I had some rice to go with it — and then I thought okay next time I am definitely adding some rice, and also some scallions. Probably will also drizzle it with soy sauce. At that point, though, it’s not quite as minimalist.
I think it's important to eat in the morning shortly after you wake. I really don't care if it's bacon and eggs, or a slice of last night's pizza. For myself, I've eaten curry rice (zero meat, just sauce and rice), pizza, pork and/or chicken katsu (a breaded and fried hunk of meat). I can't wait to make chicken fried steak, and then, tomorrow, have it for breakfast. So, leftovers for breakfast as a theme might be interesting. Who's eating quinoa salad with leftover salmon in the morning? Who can help me figure out how to get all that oatmeal off the shelf into my mouth?
I'm confused about this. It could be the result of living alone. I gaze into the fridge in the morning and see last night's leftovers. I am so not willing to eat that them again for dinner, so I try to figure out how it can be incorporated into a morning meal. Alas, the success is spotty.
I'm also willing to create a "Morning Mashup." I learned this from my dad, who cheerfully whizzed whatever was in the fridge bins to create a sauce/dip which was the basis of our evening dinner regardless of what mom made. It was almost always cut with beer, and served with bread, Ritz crackers or saltines. Mom was appalled but she couldn't stop the carnage.
Does anyone else have these kind of breakfast memories?
What oil do I used to make the kimchi scrambled eggs? Thx!!!