Scram­bled Eggs with Many Good Things

Irish Examiner - Weekend - - Food -

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.

Serves 2

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

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