this isn't really a recipe - i wouldn't deign to call it that. i mean, i'm simply putting one more ingredient into my scrambled eggs. if i called it a recipe, it would be quite the hefty pat on the back. it's merely an opportunity to talk about ramps.
have you heard of ramps? i hadn't heard of ramps until a year or two ago. "ramp season!", they declared, "is here." apparently ramp season only lasts about a month, and if there's one thing new yorkers love, it's a way to make ourselves feel elite and special. we really are a special bunch of people. and i remember thinking to myself: "what the hell is a ramp? is it food? it seems like it's food, but why in tarnation is it called a ramp?"
i...don't actually use the word tarnation. that was just a way to make me sound like someone who lives in the country and wouldn't know about ramps. you know, a way to make me feel good about living in the elite and special city of new york (haven't you heard? we have ramps here.)
but - joke's on me kids! the king of ramps is from west virginia and every year they have a festival for ramps (read about it, and so much more, here). so, as we like to say in our house - it looks like i have egg on my face for trying to sound like a country person. some major egg, on the face.
speaking of which. eggs. shall we continue with this nonsense?
in spirit of ramp season, i decided to add some ramps to our weekend egg scramble.
now to make this a little more useful, one morning i parboiled the ramps before using them, and the other day i just simply minced them and put them into the eggs. personally - i liked the taste better when they had been parboiled. when they weren't parboiled it just didn't flow quite as well, you know what i mean? so, parboiling. parboiling is a fancy term for something simple that, unlike mirepoix (boy was that an exciting day on the blog!), just isn't quite as fun. parboiling simply means that you boil an ingredient that you're going to cook later on in the recipe (it essentially comes from partially boiling your ingredient - i know, whoever came up with the phrase is very creative). so to me, that just means, boiling it. but in order to keep in the spirit of mirepoix, sure, parboil. parboil your ramps, ladies.
i parboiled my ramps while i cooked some bacon, and once the ramps were drained, dried and diced (the alliteration in that sentence - whoa!), i threw it into the pan with some of the bacon fat and butter. after sautéing for about a minute i threw in my eggs with some salt and pepper.
after a few minutes of constant stirring (the key to great scrambled eggs, along with fresh eggs, according to me, the ultimate scrambled egg authority around here), we had a tasty egg scramble! brian said it was quite the flavor. maybe after ramp season is over we'll throw in some shallots or some leeks since, as i failed to explain earlier, ramps are in that whole shallot-green onions-leeks-onions category. but until then, we just might keep ramping up our eggs (get it?!)