Step 1
Go to your local specialty market that is more than five but less than twenty miles away to procure your ingredients.
Step 2
Stop by the meat counter and address your butcher by first name. If you are not on a first-name basis with your butcher, this recipe will not work.
Step 3
Maintain eye contact as you ask your butcher to cut your meat “Toledo style.” Any butcher even passingly familiar with the Toledo style of butchering will know what this means.
Step 4
Purchase a dozen farm-fresh eggs, a bottle of rye vinegar, one liter of cranberry oil, the expensive brand of beef broth, a bag of organic carrots, and a sprig of chervil. No substitutions.
Step 5
Preheat your oven to 350 degrees.
Step 6
Beat your eggs using your Kitchenaid Stand Mixer’s bazooka attachment.
Step 7
When your eggs achieve a frothy consistency that resembles the breakers at Mykonos at magic hour, stir in the dry ingredients.
