We were all abbreviating things long before we starting LOL-ing or telling each other that we’d BRB.
Please, verbal and written abbreviations go back to Before Christ – BC to be exact. I mean you don’t think Julius Ceasar was all ‘hey Mark A, wanna head down to the 4-M? Heard Lady C will be there?’
In the AD years – FYI – we started using abbreviations like ASAP, PDQ and tons more well before anyone had a cell phone.
Growing up, my professor brother (please address him as Doctor James, but don’t ask him to write a prescription) found, loved and shared a book by William Steig called C D B!…as in See The Bee.
The book is written in phonetically fabulous single letters or 2-letter combinations. Each letter or short letter combo becomes a word when read correctly – kids, this is like when you write ‘Gr8’ instead of ‘Great’. Get it?
This approach is way toats more difficult than just using the first letter of a word to signify that word. Steig’s approach requires the reader to use sounds and maybe even the ol’ noggin to determine what the writer is saying.
Because of our family obsession with C D B, we often spoke Steig shorthand at home. Like if we wanted eggs for breakfast, we might ask our mother ‘F U N-E X?’ to which she might reply (if we were lucky) ‘S, V F X’.
I’ve been making myself scrambled eggs for years. I have a method. I have a taste and consistency that I love and a cheese that I had determined to be the ideal cheese for scrambled eggs…I could scramble those puppies up in no time flat.
Some egg-making – though – just shouldn’t be abbreviated. And, if you ask Gordon Ramsay, there’s really only one RIGHT way to make perfect Scrambled Eggs. And, it takes a little extra time.
Perfect Scrambled Eggs (not X) (serves 1 – test kitchen just me today)
Tiny Apartment Tips:
- Don’t worry about the fact that you only have a 1.5q sauce pot – it’s the perfect thing for perfect scrambled eggs
- Let the pot cool before soaking it to clean – soaking a hot pot is bad. Just is.
- Add whatever testifiers and flavinators you want – but don’t stir anything in – not even salt, pepper etc until the eggs are almost completely done
- 2 Large Eggs – you can buy organic if you must, but you know that cost like 2X non-organic ones
- 1 Pat of Butter – just like a TBSP
- Shredded Cheddar Cheese (I used to use Port Salut….but, for these eggs, a harder, sharper cheese is really better)
1. In a small sauce pan on the stove, crack the two eggs and throw in the butter
2. Turn burner heat up to Medium and begin stirring the eggs and butter in small stirring circles (if you have a Power Burner…Med/Low is A OK)
3. The butter will melt and the eggs will come together as you continue to stir
4. Once the eggs begin to scramble – I O W begin to form eggy scrambly pieces – remove the pot from the heat…but keep stirring
5. As the pot loses heat, return it to the burner, still at about medium and continue to stir
6. Keep on active burner just long enough to reheat the pot…then remove it ASAP! Keep Stirring
7. Repeat steps 5 and 6 until the eggs reach the desired consistency. Normally, I prefer a drier scrambled egg…but with this technique, a more creamy, grits-like consistency works better
NOTE: Gordon Ramsay stirs in some creme fraiche and some chives…but you really don’t need the creme fraiche and chives just make it a very expensive scrambled egg dish – unless you have some on hand.
8. Serve topped with some lovely grated sharp cheddar cheese
There are great occasions for abbreviations. Like texting your BFF. There’s also the times you just need to speak in code – my roommate from college, PKO used abbreviated, acronym-speak well before the first text was sent. Never did figure out what she was saying…
But, BTW, when you want the perfect scrambled eggs. you need to take your time and not try to make them ASAP.