I have been using my little black pot at work every day to reheat my leftovers, with great success (but not without some idiotic commentary and some envious looks). This morning, I decided it was time to cook here for real.
I wanted scrambled eggs for breakfast. I usually make them at home really quickly, throw them in a container, and eat them when I get to work. This usually results in watery, rubbery eggs.
But not today, oh no, nor ever again!
I brought two eggs* in a container, broke them when I got to work and mixed them with a glug of the half and half** I keep in the fridge for my coffee. I melted a little butter in the pot, added the egg mixture, and voila! Fluffy, hot, gorgeous, creamy scrambled eggs in less than five minutes.
The secret to fluffy eggs, by the way, is not stirring them constantly. Let them cook for a bit until the bottom layer has set, then fold sections of them over - but it's critical to this approach that you do so over low-ish/medium-ish heat so they don't brown. Repeat until cooked through. Trust me - it works like a charm.
*Organic brown cage-free eggs from Costco (two dozen for less than $6 - majorly good deal)
**Non-homogenized half and half from Strauss creamery (comes in a glass jug - it's divine) UPDATE - Strauss does homogenize its half and half. I've switched to raw milk from Organic Valley or Strauss's heavy whipping cream, which isn't homogenized, but is lightly pasteurized.
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