Scrambled Eggs
When scrambled eggs are cooked well they are a far cry from the little rubbery balls of egg that all too often go by the same name. I think perhaps the name should be changed to ‘Softly Scrambled Eggs’, with emphasis on the word softly, in order to bring attention to the key to this dish. It takes a matter of seconds to overcook the eggs and this will instantly ruin them, turning them rubbery. You need to watch them constantly, but that really is no hardship as they take just minutes to cook.
I used duck eggs when I made this, simply because I had some and I’ve become somewhat evangelical about their richness since discovering them. You would use exactly the same method for hen eggs.
Scrambled Eggs with Crispy Bacon
Serves 1
Ingredients
2 rashes of bacon
2 or 3 eggs
2 tablespoons of double cream
Salt and freshly ground pepper
A knob of butter
Fry the bacon until crispy and keep warm in the pan while you cook the eggs.
Lightly beat together the eggs and cream just to combine and then add in a pinch of salt and pepper.
Heat the butter over a medium heat in a non-stick saucepan and when it starts to sizzle add in the eggs. Stir the eggs continuously with a wooden spoon (to avoid scratching the pan), until they are of a creamy texture and still a little liquid in places. At this point take the pan off the heat as the eggs will continue to cook a little in the heat of the pan.
Lay the bacon on some kitchen paper to remove excess fat and then serve it on top of the eggs.
8 comments:
I've never tried eggs with heavy cream in them, I've always used milk. I bet your version is much creamier and better. What a great breakfast.
I did an entry a while back about scrambled eggs on my blog. Most people cremate eggs....there is nothing more delicious than perfectly cooked, buttery scrambled eggs. Tis truly food for the soul.
This looks great Julia. I'm an aficionado of scrambled eggs myself, I really enjoy them on marmite toast! I've never scrambled a duck egg before, I've only poached and baked them. P.s. the photo is great
Cheers Trig!
Scrambled eggs with marmite on toast....now that's an interesting combination, lol!
You must try scrambling duck eggs - and try them in an omelette too, I now pretty much use them all the time for those. There's no going back now!
Those look delish and I'm not really an egg person, but I bet it's because I don't like the rubbery.
The funniest version of scrambled eggs I ever saw was made by a friend of mine.... (stop me If I've told you this story before)....
I watched him crack two eggs into a frying pan. I said, "I thought you were scrambling not frying." He said, "I am scrambling. Hang on! I don't cook scrambled eggs in that poncy DELIA way!"
He proceeded to wait until the eggs were well fried and then hit them with a spatula until they were in several pieces then attempted to serve them to me.
Quite a far cry from your version, which is pretty much exactly how I make mine.
Hee hee, that's fantastic Ros. Sure is a new take on scrambled eggs!
I love scrambled eggs - great post!
Here's my version:
Take 6 whole eggs, 50ml of Whole Milk, and 1tsp of Cream of Tartare. Whisk until fluffed up nicely.
Heat a knob of butter on a very low heat in a saucepan, and pour in the egg mixture.
As the egg starts to set, push in from the outsides towards the middle with a spatula. Keep doing this while the egg sets.
After a few minutes you should have some soft, fluffy scrambled eggs.
Delicious!
Post a Comment