Yes, this is a serious recipe, despite having very minimal ingredients, its all about the method!
I’ve always been fussy when it comes to how my eggs are cooked, even my parents couldn’t figure it out. My preferred style being “scrambled”, i have finally settled on my perfect scrambled eggs – it just took 25 years.
Ingredients (serves 1):
2 Eggs (free range preferably)
Butter 1 tbsp
Salt
Pepper
Method:
- Using a deep sauce pan, dollop the butter into the pan and heat slowly.
- Once the butter is completely melted, turn the heat off and crack both eggs into the pan.
- Using a fork, break the yolks and whisk the eggs and butter together.
- Turn the heat back on to its lowest level. If you’re using an open flame, lift the sauce pan to reduce the intensity. The eggs will warm up gently but not cook.
- Stir continuously, watching as the initial gloopy eggs and butter texture thins down and resembles a watery deep custard colour.
- Start increasing the heat slightly (allowing the eggs to cook), while continuing to stir to cook evenly.
- Turn off the heat as the scrambled eggs have formed but remain glossy.
- Plate up over some sourdough toast and smoked salmon, sprinkle salt and pepper to finish. De-lish!
This might not be the fastest way to make scrambled eggs, but its worth it!