CLARIDGE’S SCRAMBLED EGGS
We’re often asked by our guests not only what makes our eggs so tasty, but also why the yolks are so orange. We use Burford Brown eggs from Clarence Court, where the hens range freely on green pastures that contain plenty of chlorophyll. It’s all this greenery that adds to the colour and the richness of flavour. It’s no secret that everyone enjoys their eggs a certain way. Here’s our own tried-and-trusted method for the perfect scramble. For one portion you will need 3 or 4 eggs, depending on how big they are and how hungry you are. Thoroughly whisk the eggs in a heatproof mixing bowl that can sit comfortably over a saucepan of water. Next, bring said pan of water to a simmer. Place the bowl of eggs over the pan, add a good knob of butter and start mixing continuously with a wooden spoon or a spatula. After 2½ minutes the eggs will start to set around the edges of the bowl. Stirring constantly at this stage so the eggs stay smooth, turn off the heat and keep stirring until the texture of the eggs becomes mousse-like. Around the 3½-minute mark, remove the bowl from the pan – remember that eggs will continue cooking even off the heat. When in doubt, always undercook! This method gives the eggs that perfect glossy texture. Serve warm.