I was watching Everyday Gourmet with Justine Schofield
and she advocated for a particular way of scrambling eggs. I have never heard of it before (and I've
tried lots of ways). So here it is:
Crack your eggs directly into a cold pot. No whisking
or forking please! Add a couple of knobs
of cold butter.
Put onto a cold element and start on low. Stir the
eggs/butter with a rubber spatula. They
will gradually break up as the cooking process begins.
It took ages (say 15 minutes) for the eggs to start
firming at all – next time I'll turn the heat up a tad – it took too long for
me.
But I persevered and finally the eggs were just
set. Take it off the heat and then
season to taste with salt and pepper and add a spoonful of crème fraiche or
cream.
So these eggs were soft and tasty. I'll use the same method again but will put
the heat up to medium after say 5 minutes to hurry things along just a bit.
This is the way my daughter cooks them. Always tasty... But it seems to take ages!
ReplyDeleteI'm with you, I'd hurry it up a bit.
ReplyDeleteThese look great, but as others have said, 15 minutes seems like a long time!
ReplyDeleteThese sound tasty, but I'm way too lazy to stir my eggs for 15 minutes!
ReplyDeleteThere must be something to it if the eggs come up better. I'll have to give it a try. Thanks
ReplyDeleteInteresting method, but I don't think I would have the patience.
ReplyDelete