My first Saturday with my blender – Part 1 (Scrambled Eggs)

Alright, I’ll admit that I was looking forward to my first Saturday with the blender maybe a bit more than is healthy.

On Friday I’d picked up a lot of fresh and canned greens and vegetables, and I had big plans for breakfast.

The first thing I made, which I find physically impressive, is scrambled eggs.  I say “physically impressive”, because the physics involved, the friction creating enough heat to cook the eggs, is not something that’s ever been possible with the blenders I’ve been able to use until now.  The basic idea is that if you put the eggs in the blender on high long enough, the heat generated by the friction of the movement in the blender is enough to cook the eggs.

Here’s the recipe I used:

Scrambled Eggs
Yield: 3

6 eggs
1/4 cup (60 ml) water
1/4 cup (60 ml) milk
salt and pepper to taste
nonstick cooking spray

1. Spray blades generously with nonstick cooking spray.
2. Place all ingredients into the Vitamix container in the order listed and secure lid.
3. Select Variable 1.
4. Turn machine on and quickly increase speed to Variable 10, then to High.
5. Blend for 8 minutes or until sound of the machine changes and egg will stick to sides of container. Eggs will have a custard like consistency. Serve immediately.

Now, I didn’t actually follow that verbatim.  I didn’t have nonstick cooking spray, so I dumped some of our cooking oil in the blender, turned it on low for a few seconds, and then held it upside down to pour the cooking oil back into the cup we keep used, but still usable, oil in.  I then used a paper towel to wipe any excess oil off the sides.

I also didn’t pay attention to the order I put the ingredients in.  I took hot water from our Japanese water boiler and threw that, salt, a pinch of pepper and the milk into the blender before adding the six eggs.  I don’t think the order really mattered.

I turned on the blender, and let it go on high for a while.  About four minutes in, foamy egg was escaping from the lid and the eggs weren’t showing any signs of having changed.  I put a clean washcloth over the lid, followed by a bowl that was the right size to add pressure to the lid and an acorn squash on top of that to hold some weight on the lid and keep the washcloth in place.  Sure enough, about six minutes into to blending, the sound changed, and all the egg inside the blender was cooked.

They were the fluffiest scrambled eggs I’ve ever had in my life.  As in, maybe they were too fluffy.  My wife wasn’t crazy about them, I didn’t mind them, but my two young kids both liked them and ate a lot more than expected.  That alone is reason enough for me to make them again in the future.

As for clean up, the oil probably helped a bit, but did take scrubbing around the blade with a sponge to clean the blender.

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