AIM: To see if avocado is nature’s butter (1). If it is, can one scramble eggs in it?
APPARATUS: Frying pan. 4 Eggs. A small avocado.
METHOD: The mashed avocado was smeared on the pan which was then brought to the heat. When the avocado was clearly hot, the lightly beaten eggs were then added. Usual scrambling technique was employed (Chris took over at this point as I prepared a bowl).
RESULTS: The eggs started scrambling as normal, though quickly took on an eerily greenish tinge. However the lack of conventional fat was not a problem, and after a couple of minutes something which resembled perfect, if green, scrambled eggs was arrived at. When served (remember, they still cook out of the pan), the eggs were nice and creamy, if slightly lacking in a key flavour. That key flavour was either discerned as
a) butter (duh!)
b) salt (many of these write up may turn of Tim’s lack of salt)
c) something giving it a kick.
When tabasco was added, they tasted fantastic.
CONCLUSION: Initial conclusion was that step one in proving that avocado was nature’s butter was complete. However some dissent was raised when we found out that Isabel makes scrambled eggs without butter in the first place, and hence the butter is just a flavouring. That said, the green eggs with tabasco was a HIT! Num num!