Sunday, May 17, 2009

Scrambled Eggs

I decided today that we should air the house. That means all the aircons are off and the windows are open. It's getting really warm but I like being able to hear sounds from the outside world - that means the leaves rustling as the wind blows, the water gushing at the fountain near the koi pond, and the neighbour's windchimes.

I made us brunch today. I think it's probably the first time I cooked a proper breakfast at home. We've had breakfast at home before, but as far as I can remember, we've only had cereal and toast - never something quite so greasy! I also thought that today would be good opportunity for me to try the scrambled egg recipe in my Delia Smith cookbook. I never realised until today how many different variations of recipes for scrambled eggs there are (I have four different recipes in my collection which was surprising to me because I didn't even think that scrambled eggs deserve recipes in the first place! It's almost like a recipe for boiling water!)

Anyway, I have always made scrambled eggs by gut feel - crack, beat, add salt and pepper to taste, cook, stir vigorously, serve.

What I didn't know was that there are rules to this. Like how the heat should be not too high and how the eggs should be removed from the heat when 3/4 of the egg is a creamy, solid mass and a quarter of it still liquid. Or what a great big difference butter makes (the more the yummier apparently).

Scrambed Eggs for Two
Adapted from How to Cook by Delia Smith
4 large eggs
20g butter
salt and freshly ground black pepper
Crack and beat eggs in bowl. Add salt and pepper. James Peterson advocates adding a tablespoon of milk or heavy cream for each egg before beating. While my eggs are lovely this time around, I will try milk/cream next time - just to see if there are any real difference. Swirl half the butter in small saucepan over medium heat, until the bottom and the sides are covered. When the butter is just beginning to foam, pour in the beaten eggs and stir briskly using backwards and forwards movements all through the liquid eggs until 3/4 of the egg is a creamy, solid mass, and the remainder liquid. Remove pan from heat, add the rest of the butter and continue scrambling. As soon as there is no liquid egg left, remove from pan and serve immediately.

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