How to Make Perfect Scrambled Eggs - Easy Scrambled Eggs Recipe
You would not think it would be difficult to make scrambled eggs, but judging by the reaction I get every time I make some one scrambled eggs – it is harder than I thought. I assumed that because I could make decent scrambled eggs – everyone else could. Of course – then I remember all the lousy scrambled eggs I have had in my lifetime and realized it is not so easy. So, I am going to share the secret here. As with all secrets I give away there is no charge, but when your husband/wife/girlfriend/whatever all of a sudden has a healthier respect for your cooking skills – feel free to leave me a comment. First part of the “secret” is to use quality ingredients. And there are not very many of them. In mine – eggs, cream and salt and pepper. I use free range eggs only. They are a little more expensive than normal eggs, but I am firmly convinced they taste better than battery chicken eggs. And to all my religious friends - I know, I know - this is a subjective “belief,” rather than a measurable fact. But I mean – how would you feel being kept in a tiny little box making eggs all day long and unable to flap your wings or even stand up properly? Bored, pissed off and frustrated is what I would feel. That is what battery eggs taste like to me. Maltreatment of the chickens aside – it just makes sense to me that eggs produced by a hen wandering around doing what hens do is going to taste better than an egg from a battery hen. There is planned legislation in the EU to make these cages illegal in 2012. Thank goodness.
Author: Mark Knowles
Recipe type: Breakfast
- salt and pepper
- Anyway – back to the perfect scrambled eggs. Next ingredient – cream. Fresh, heavy cream. Not this low fat stuff. Real cream. With fat in it. For two servings, break four fresh free range hens eggs into a bowl, add a splash of heavy cream, and a dash of salt and pepper. Whisk with a whisk. If you don’t have a whisk – a fork will do in a pinch.
- Add a large dollop of butter to a saucepan and melt the butter. When the butter is just starting to go brown, pour in the egg mixture. Let it sit in the saucepan for about 30 seconds, then, using a wooden spatula, start moving the eggs around. Keep moving them until all the liquid is evaporated. My personal preference is to serve them on wholewheat toast with a few strips of smoked salmon and melon if you like sweet or spring onion for savory..