Scrambled Eggs with Many Good Things
Perfectly scrambled eggs are rare indeed, though people’s perception of ‘perfect’ varies wildly. However, for ideal scrambled eggs (in my case, soft and creamy), really fresh organic eggs are essential. Nowadays, it’s become common practice to put the eggs into a hot pan, which gives a tough curd if you’re not careful. I prefer the old-fashioned way that my mother taught me: putting the eggs into a cold saucepan, whereby they scramble gently and slowly, and yield a softer, creamier curd.
Scrambled eggs should always be served on warm plates but beware – if the plates are too hot, the scrambled egg can overcook between the stove and the table.
4 fresh organic eggs 2 tablespoons full-cream milk a knob of butter salt and freshly ground pepper Break the eggs into a bowl, add the milk and season with salt and pepper. Whisk until the whites and yolks are mixed well. Over a low heat, put a blob of butter into a cold saucepan, pour in the egg mixture and stir continuously, preferably with a flat-bottomed wooden spoon, until the eggs have scrambled into soft creamy curds.
Serve immediately on warm plates with lots of hot buttered toast or fresh soda bread. Really great scrambled eggs need no further embellishment, except perhaps a slice of hot thin toast. Having said that, here are some great accompaniments:
Good things to serve with scrambled eggs:
Chopped watercress or rocket leaves with a little grated cheese.
Diced, cooked chorizo – add just at the end with some flat parsley.
Crispy smoked bacon or a little cooked ham. For a Mexican flavour, add a little diced onion and chilli; then add diced tomato and lots of coriander at the end of cooking.
A few cooked wild mushrooms, perfumed with a little tarragon or thyme leaves
Smoked fish such as smoked salmon, mackerel Cooked shrimps