Day One Hundred and Eight: Lobster Scrambled Eggs

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January 8, 2013 by chicagogrilling365

018OK, so this was the first day of this grilling blog thing that I got actually mad.

Angry.

Jenny’s mother bought us a badass KitchenAid for Christmas.

It’s gorgeous.

She also bought us the pasta attachment, which I was really excited to use.

014Jenny and I had some cooked lobster claws in the fridge which I planned on using for lobster ravioli.

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.

Easy, right?

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.

Just don’t.

Whatever, see you guys again.

Hugs and kisses, and all that.

-K&J

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