A Good Scramble.
Vera’s favourite meal is breakfast.
Quite some time ago Vera made me scrambled eggs and they were amazing. I have to admit that I anticipated a bit of humble learning about some of the basics that morning. We got talking about all of the different ways that the scrambled egg can be done. Vera said that her mum used to cook them dense and hard – so did mine (I exclaimed)! Well it turns out that is a messed up omlette – not a scrambled egg!
Like once the baguette was the biz of breadland so too have scrambled eggs moved through firm but light, sloppy and dense or whipped to high heaven phases. There are famously herby numbers, flavours to add and of course different ways to serve.
This entry is about the subtleties to a good scramble.
Prep: 5 min
Cook time: 10 min
(cook time varies… I recommend relaxing and being very poor with time efficiency when it comes to breakfast)
Ingredients:
3 eggs per person
Butter
A dash of cream per person(or milk- but not as primo)
As in life – only the mindfully scrambled achieve.
1. Ok now. All scrambled egg recipes begin by cracking the eggs into the bowl but you have to choose whether to lightly break up the yolks, whip like crazy or somewhere in between. Vera taught me the latest fashion craze and we decided to go with lightly breaking the eggs.
2. Add that dash of cream.
3. In a medium pan cook the eggs slowly using an egg flip to scrape along the bottom. If you cook the eggs too fast here you are likely to get fluid separation which results in the watery but firm egg which was never in fashion. Or if you whip them around in the pan to quickly – you lose your lightly broken effect.
4. As the egg cooks it will begin to come together. When almost cooked to your liking turn off the heat and allow for the pan to finish off the job. You don’t want to much heat and risk over cooking it.
5. Yippe perfection.
On this particular morning we added sprinkles off feta… anything goes… as long as the basics are well done.
Later that morning I brought this nutty number from the Turkish lady up the road. It is an example of how food can hold me in awe. It is by Kasro.
