My Scrambled Eggs

The most humble of dishes yet I have seen so many failures for such a simple dish

Scrambled eggs should be moist and tender and bring you joy like freshly fluffed pillows.

I have a confession to make. I am a bit of a snob when it comes to hotels. I prefer them to have an egg station at breakfast where the chef can exhibit his skills. Those trays of eggs at the buffet bar are a crime against humanity. Also people who add cream to make it more luxurious, should be shot. It makes it sweet, goddammit.

Then there are those maniacs who make it in the micro wave, and it comes out like rubber. (Yes brother, I am looking at you)

It has taken me years and years to get scrambled eggs right. 

Let’s start with the egg. It must be the best and freshest you can get – don’t skimp. I like Burford Browns as my go to. They have been at this since the 1920’s so their eggs reflect a bygone era. The colour should be bright and golden, even heading towards an orange hue depending on the hens diet. Allegedly Clarence Court claim that marigold and paprika are part of the hens diet.

Use your go to favourite pan, this is not a time to experiment.

The cooking is all about ‘piano, piano’ as the Italians say. It means slowly, slowly. We want a gentle scrambling, fold it over carefully to make ribbons. Never hurry the cooking process.

Ingredients

3 x Organic fresh eggs

A pinch of salt and pepper

A knob of butter, never oil.

1.      Crack the eggs in to a glass bowl and whisk vigorously, to put some air in them.

2.      Melt the butter in a non-stick pan, and then add the eggs

3.      Use a wooden spoon to fold and fold the eggs in to fluffy ribbons, keeping the heat nice and low. 

Serve with hot buttered toast and some cracked black pepper. Personally, I am addicted to tabasco from McIlhenny& Co either the red one if I want it hot or the green pepper one is the bomb too. 

Throw in some sourdough and avocado and you have the millennial breakfast of choice.