Tante Marie's Founder, Mary Risley, on Scrambled Eggs

Categories: Behind the Menu

Alanna Hale
Mary Risley holding her scrambed eggs au fromage.
Part three of an interview with Mary Risley, owner of the 33-year-old Tante Marie's Cooking School. Read part one and part two.

When Mary Risley feels like she hasn't had enough protein lately, she turns to scrambled eggs as an easy fix. "I'm a very, very lazy home cook," she admits. "I have been known to buy the ingredients for a Caesar salad and never make the salad -- just eat the lettuce out of the bag and snack on the cheese separately." But she believes in eating what her body wants, and credits her health to never having dieted or dyed her hair.

While Risley recognizes that there are infinite ways to prepare scrambled eggs, she's steadfast on one thing: "If you like to scramble the eggs ahead of time, don't use milk, because it makes them runnier," she says. "Water makes them fluffier. But I don't even bother with either."

2 eggs
1/2 teaspoon butter
Grated cheddar cheese, to taste
Salt and pepper, to taste

Warm the butter in a nonstick pan over medium heat. Just when the butter has melted, crack both eggs directly into the pan. Leave alone for a few seconds.

While the eggs are cooking, grate your cheese of choice on the big holes of a box grater. When the white of the eggs begins to set, use the back of a wooden spoon to break the yolk so that it runs through the white and mixes together. Throw in the cheese. When the eggs are no longer runny and the cheese has melted slightly, plate and serve immediately. Salt and pepper to taste just before serving for even distribution.

Alanna Hale is a writer and photographer whose work can be found at alannahale.com.
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