Get Fluffier Gruel With Tartar Cream
One of the most common uses for tartar is to stabilize egg whites in towering meringues, but meringues are rarely everyday. This can cause unused tartar to just hang around in your spice cabinet, which is too bad because it is quite expensive. Fortunately, the stabilizing properties of egg whites from tartar can be used to create super-fluffy cereals, which I personally eat more often than meringues.
You don’t need much – just one-eighth of a teaspoon for every two eggs. Of course, there must be something stabilizing for the tartar cream to do its job, so you need to beat the eggs until they are frothy. I use an immersion blender for this because it takes a lot less effort, but you can beat the eggs by hand for two minutes if you want the analog route.
Besides the tartar (and a pinch of salt for flavor), you only need oil for frying. Heat butter over medium to high heat and beat two eggs, 1/8 teaspoon of tartar and a pinch of salt by hand or using a hand blender. When the egg mixture is lighter and nice and frothy, pour over the hot oil. Let the eggs set for about five seconds, then move them across the pan in wide strokes to form large, fluffy curds. When they’re almost completely frozen (they should still look a little damp), transfer them to a plate and serve with hot buttered toast.