If
you have a few eggs in the house, you have a meal. Every now and then I just feel like some
scrambled eggs. Sometimes I put them on
toast and have them with other things like bacon, eggs and tomato. But often I just have them plain.
They
are so simple and quick to make. I have
to admit I used to hate them as a kid – but my mother, God bless her, used to
put lots of milk in with the egg so they ended up having a very pale colour and
odd consistency.
Everyone
will have their own way of scrambling eggs.
This is how I do it.
Break
your eggs into a bowl. Add as much
ground white pepper as you like – I am a real pepper freak – and a tiny bit of
salt. If you add too much salt at this
stage the eggs will toughen up as they cook and won't be as nice.
Heat
your pot up on a low heat and melt some butter – how much is a matter of taste
– to avoid it burning I also add a couple of drops of a neutral oil.
And
that is all that goes into it – how simple is that. Whisk up with a fork or a hand whisk – don't
overwhisk – just let the whites and yolks roughly combine.
Pour
into your melted butter and cook on a lowish heat while stirring with a
spatula/wooden spoon. The next trick is
to turn the element off as soon as the eggs start to coagulate a bit on the
bottom of the pot. Keep stirring and the
residual heat will finish the cooking off.
Don't
leave the eggs in the pan too long. They
will get dry. Serve onto warmed
plates. Don't worry if you think the
eggs are slightly underdone, they will keep right on cooking and will be fine.
You
can see from the picture (sorry about the quality) that this particular batch
was also too done in parts. So picking
the right time to turn off the heat and serve is the only tricky part.
I love scrambled eggs! Such a quick and easy breakfast :)
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