Sunday Dinner

It was a lazy and sunny Sunday. At about 15:00, I biked to downtown Chapel Hill to chill at Starbucks café. I brought my MacBook for Internet surfing. Surprisingly, I managed to get some (math) reading done!

Four hours later, I went back home for dinner. I was not at all in the mood of preparing something proper (read: laziness from the afternoon). I had some leftovers, but in quantity not large enough to be a complete meal (at least for me).

A random thought came to my mind — why not pair the chicken curry (the leftovers) with some creamy scrambled eggs?

The ingredients

I gathered the ingredients that I need for my scrambled eggs — butter, whipping cream, shiitake mushrooms, tomatoes, chives, and of course, eggs. First I broke the eggs into a pot. Then I put in a slab of butter (1 tablespoon). On low heat, I began to scramble the eggs and butter with a spatula. From time to time, I repeatedly remove the pot from the heat, continue scrambling the eggs and butter, and placing the pot back on the stove top. At the same time, on a separate frying pan, I greased the surface with some olive oil and cook the sliced tomatoes and shiitake mushroom on low heat. Not much attention was needed for the frying pan.

Then, I seasoned the eggs with a pinch of salt and pepper. I continued mixing the eggs and added some whipping cream later. After about 8 minutes (or when the mixture in the pot starts to look like scrambled eggs instead of being liquid), I served the eggs on a plate along with the mushrooms and tomatoes, which were cooked by the time the eggs were done.

Sunday dinner

The end result was the unorthodox paring of curry and scrambled eggs — the fusion tasted surprisingly delicious. Please pardon the resolution of the photos as they were taken using my iPhone instead of a camera.

Bon appétit!