January 8, 2013 by chicagogrilling365
Jenny’s mother bought us a badass KitchenAid for Christmas.
She also bought us the pasta attachment, which I was really excited to use.
Due to the fact that I’m stupid, I didn’t realize that it wasn’t enough to make my recipe for lobster ravioli.
Since I had eggs for said ravioli, I decided to make lobster scrambled eggs instead.
I’ve made scrambled eggs many a time.
Any simpleton can make them.
So I whisked some eggs in a bowl.
I wanted them to be nice and fluffy, so I poured some heavy whipping cream in.
However, when I did so, there apparently was a frozen chunk right by the mouth of the carton, and about a half cup ended up in the bowl.
I tried to pour it out, but it had already incorporated with the eggs.
The mixture was really thin and there was nothing I could do about it.
It was either make runny eggs or quit this grilling thing altogether.
So I did what anyone (me, at least) would do.
I recited every swear word I knew, even combining several of them into new swear words that have never been heard before; kicked everything in sight that wasn’t higher than a foot off the ground, then had an adult beverage to try to calm myself down.
Then I took the walk of shame to the grill.
I placed the cast-iron on the grill with hot coals and scrambled the eggs/cream.
When they were close to done I folded in the chopped onion and lobster claw meat.
And you know what?
They weren’t terrible.
They could have been a lot better.
Life goes on, I guess.
So, if there is a lesson to be learned here, I suppose it would be: For God’s sake, don’t use a half cup of cream when you’re only cooking six eggs.
Whatever, see you guys again.
Hugs and kisses, and all that.