Tuesday, 23 October 2007

Scrambled Eggs done properly

As a kid, eating wobbly, rubbery scrambled eggs was all I knew. As a grown-up I've learnt how to make them properly and now I'm telling the world! You too will want them cooked this divine way instead of fried or poached on a Saturday or Sunday morning.

Free range eggs (1-2 per person)
Chives or spring onions, chopped
Salt and pepper

Whisk your eggs in a bowl with a fork. Put a saucepan (not too small, you don't want the egg half-way up the sides) over a gentle heat and melt some butter. As soon as it's all melted add in the chives or spring onions and let them soften for a short while. Then add in the eggs. You will need stir the eggs regularly to ensure they don't stick and the uncooked egg gets the heat from the bottom of the pan.

Get your bread/crumpets/muffins in the toaster!

As the egg cooks and the mixture will become more solid make sure you stir it so the consistency is as even as possible. When you think it's nearly ready take it off the heat so it is still runny. Yes, before it's ready - this is necessary! You will see steam still coming off it and this means that the egg is continuing to cook in its own heat, which is what you want.

Add salt and pepper to taste.
You should be able to 'pour' the eggs from the pan onto your toast. Serve with some lovely sausages from the butcher (or tomatos if you're a veggie).

I'm salivating just writing this. And it's only Tuesday - can i wait til the weekend?

P.S. This is dedicated to Chris who's been nagging me to do this for ages and since it's his 30th birthday I thought it would be an easier present to sort out than the stripper I know he really wanted. Happy birthday Chris.

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