* Three eggs heated gently and attentively, with the set curd pushed toward the center of the pan as making an omelet and removing the pan from heat before the liquid is fully set. That's the secret, if there is a secret, to light and tender pan fried eggs.
* Made even more light and tender with the addition of ricotta cheese after the pan is removed from the heat, and gently and incompletely mixed with the loosely set egg curd.
Go easy on the ricotta. NutritionData pans it, and that makes me sad. Bastards. Always taking away my fun.
* In another pan, garlic warmed in olive oil. Sliced mushrooms added in abundance. Cooked to barely done. Stand there and watch it and as soon as they begin to show color, remove them to another bowl to cease their cooking.
*In the same pan the mushrooms evacuated, heat a scant trace of fresh olive oil, and an even smaller amount of AP flour, about one teaspoon or less. Possibly a tablespoon of olive oil and a teaspoon of flour. Brown the flour and season it. This contributes to the color and depth of the sauce. With a whisk, stir in enough chicken broth, beef broth, wine, vegetable broth, milk, beer, tomato juice, whatever liquid you have on hand that seems good to you in that moment, and add that liquid or combination of liquids while whisking. Don't worry yourself about cold liquid to hot roux or hot liquid to hot roux or hot liquid to cooled roux or cold liquid to cooled roux, or any of those conflicting precisian rules for martinets, just make sure to be continuously whisking and it always works. Keep adding liquid until you attain the desired thickness, mindful that flour roux thickens further as it cools.
* Tomatoes not cooked
* Fresh mint
* Fresh chive
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