Making the perfect scrambled eggs is a skill I believe everyone should master, because, let’s face it, who doesn’t love scrambled eggs? When done right, they make the perfect breakfast dish, whether you’re eating alone or trying to impress a friend.
I made these last weekend with some friend in the Cotswolds: we spiced these scrambled eggsies up with a little added nutmeg and paprika for an extra zing and served them with roasted tomatoes, smoked salmon and fresh baguette. They were a complete hit! (As you can see from my friend Robin’s face – he played a big part in cooking these and I think the recipe won him over!)
Now, the main mistake I’ve come across when it comes to technique is that people try to cook scrambled eggs too fast, in a pan. To make the perfectly cooked but still lovely and moist eggs, the trick is to cook scrambled eggs slowly, over low heat, in a pot. When I make scrambled eggs for the whole family (7 people), they can take me anywhere from half an hour to 45 minutes. And they are totally worth it. For one person, count approximately ten minutes to prepare.
Another big rule for me: always cook scrambled eggs in butter. Over low heat, the less stable nature of butter doesn’t really come into play and other oils just don’t seem to sit right with eggs, giving them too strong a flavour or not allowing them to cook the way I like. For an added French touch, use salted butter. And don’t forget the crème fraiche!
1 spring onion, chopped, or a handful of chives
1 tablespoon of crème fraiche
1. In a mixing bowl, crack the two eggs and beat them for a minute, mixing the yolk and white of the egg. Add some salt and pepper.
2. In a pot over the stove, melt some butter. Make sure it doesn’t brown over the heat: if you need to, swirl the butter in the pot off the stove while it melts. Turn the heat down.
3. Add the eggs to the pot and cook them slowly. Use a wooden spoon to continue turning the mix in the pot so it doesn’t start forming too rapidly.
4. When the eggs start to form chunks, keep on turning with a wooden spoon, being careful to scrape the bottom and the sides. Add a spoonful of crème fraiche at this time, as well as the chopped spring onion or chives.
5. When the eggs are cooked but still moist, take them off the heat. Serve with some buttered toast and any other accompaniment you fancy: smoked salmon goes very well with these, but so will bacon or beans and other roasted or fresh vegetables!