Now I know that a post devoted purely to scrambled eggs seems silly. "Scrambled eggs, anyone can make it!" and that's true... but can you make it well? I'm somewhat of an egg fanatic and believe that as long as there are eggs in the vicinity, a meal can be made. I honestly panic a little bit if there are no eggs in the house, It's true, and I also think that there is no better way to use them than to make scrambled eggs. The problem is that people often find it hard to get the balance right so that the eggs are not snotty or rubbery. To help those who struggle with this issue here is a recipe and a few tips from my Mother...
Makes one large portion
Ingredients
3 medium eggs,
a knob of butter,
50ml of double cream,
50ml of full fat milk,
pinch of salt.
Method
- Crack the eggs into a fair sized bowl or measuring cup and whisk them.
- Slowly whisk in the milk and cream.
- Stir in the salt.
- Put the egg mix in a heavy bottomed pan over a medium heat.
- Add the butter.
- Stir slowly but continuously.
- Lumps of egg will begin to appear.
- Take the eggs off of the heat when the main body of the eggs are cooked but with a very small snotty film over them. (Mothers Wisdom: The reason they must be taken off of the heat at this stage is because the eggs continue to cook for a minute or two after being removed from heat. If they are kept on the heat, chances are, they will begin to sweat out the moisture leaving them rubbery and overdone.)
- Keep stirring until the faint snottiness in the eggs dissappear.
- You're done! Put on top of toast, with a breakfast or however you like them.
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