talk to me about scrambled egg. how do YOU make it, jerk?
I crack the eggs in a bowl and whisk them (with a fork), add a splash of milk and thats it. Then melt butter till it sizzles then POUR IT OUT onto a plate. Then I add the eggs into the pan. At this point I get out my hand whisk and really go to town on those ovoid little pricks, smashing so much air into them just like BLAM BLAM BLAM. At the same time I slowly add the butter back, bit by bit, like I was making an egg risotto. Getting all those little bits of egg all covered in butter. Then when they're still a bit runny, I cover the pan and put it in a preheated oven for 1 minute. Then I sometimes like to finish it off with a kitchen issue blow torch just to pull it all together.
Break, splash of milk, bit of butter, whisk, pan, sprinkle of ground pepper.
Sometimes with a bit o' cheese, sometimes not.
Scrambled eggs are just the greatest. I like to experiment with different flavours as eggs are the best blank canvas to try out various combinations that can then be used in other meals. My George Forman sent me this list of key ingredients from around the world that I've been trying out in my scrambled eggs:
North African - garlic, ground cumin, ground mint. I use either lazy garlic which comes in a jar or garlic granules.
Middle Eastern - dried parsley and lemon (not a fan personally)
Nepalese - chili, lime, ginger. I use lazy ginger from a jar.
Mexican - spring onions, chili pepper, lime. could use chili flakes too.
Thai - spring onions, ginger, chili pepper, coriander
Chinese - spring onion, ginger, soy.
Mexico - lime and chilli or tomato and chilli. In this case you deseed the tomato first.
India - curry powder. I've included this one for completeness but I didn't like the flavour of curry powder with eggs!
Northern India - cumin, ginger, garlic.
Bengal - cumin, chilli, coriander, turmeric
Greece - olive oil, lemon, oregano
Italy - olive oil, garlic, basil
France - herbes de provence - a packet of these little beauties have revolutionised my life.
Southern Italy - olive oil, garlic, parsley. tomato optional.
Spain - olive oil, onion, red pepper
Hungary - onion, lard, paprika
Eastern Europe - sour cream and paprika - memories of Ukraine last Summer!
Burma - onion, ginger, garlic, turmeric, chilli
It's a real shame because that was the one that got me the most excited
knob of butter & splash of milk into non-stick pan
on a medium heat let the butter melt and the milk go a bit frothy and stir
whilst that's happening beat the eggs WELL until they're frothy too
at this point I usually add lots off fresh black pepper & a pinch of garlic salt to the eggs but you can add whatever seasoning you like
when the butter and milk is ready turn down the heat to low and pour in the beaten egg stirring it in to the butter & milk
cook on lowest heat possible giving it a good stir every couple of minutes until all the egg is of an even soft consistency just north of runny
as someone mentioned it will continue to cook and to dry a little on the plate so don't overcook in the pan
the key to perfect, light, fluffy eggs is always air so remember to beat well and cook slowly
it's a science
and the science of providing a proper start to your overnight guest on the morning after the night before is an art
chuck some blue stilton on top
you don't need to whisk before hand, it's not an omelette
stop using milk
don't add salt until cooked, it seperates the eggs
if you microwave them you're out of the loop
Seperate the whites from the yolks and whip them up until they're pretty stiff. Not meringue like but getting there. Then you take the yolks and beat them a bit. Then mix them in just a little bit with the whites. You don't want to completely incorporate them but just give it a nice marbled effect. Then you cook them in a pan and blow torch them.
I poach them in a bain-marie in the oven. Finish them with a blow torch again obvs.
I'm not in the A-team
y'know the kind of pointless and unnecessary kitchen accoutrements and possessions that only bourgeois pig would own, which turn even the most basic food preparation into something that excludes the proletariat
You can make good scrabbled eggs without a blow torch, kitchen aid mixer and Bain Marie, but you can't make GREAT scrabbled the eggs.
my eggs will always be slightly inadequate
edible, yes, nice even; but they'll never live up to their full potential
maybe add some spinach
...looks like you've got scrabled tomatoes with spinach there, NOT SCRABLED EGGG! HAHAHHAHAHAHAHAHAHAHAHAHAHAHAAHAH
i forgot the eggs! ah man this always happens ahhahahaa
IS THAT EGG WITH SCRABBLE TILES IN?
that would be great
scrambled egg with little square rice-paper letter tiles sprinkled on
especially if the letter tiles were lightly impregnated with hallucinogens
proper oblique strategies
impregnated with hallucinogens
proper oblique strategies
doors at 8
And a good grind of Szechuan pepper in the eggs before you put em on the hob. The rest is just judgement
Crack eggs in bowl, add a splash of milk/cream, generously season with black pepper, beat. Melt a big knob (hur hur) of butter in a pan, add the beaten eggs to the pan, whack the heat up, keep stirring, take them off the heat and plate up while the eggs are still short of done as they will carry on cooking on the plate. Add salt to taste.
Serve with 2 slices of the heavenly gift that is crumpet loaf.
If i'm feeling fancy I may finely grate some cheese in there before they go in the pan. I like Grana Padano.
It is without a doubt my most eaten food. So quick, so tasty.
But it's wasteful and with the amount of butter which should be used it's a cholesterol nightmare.
egg yolks have no effect on cholesterol
but not actually explaining why not
gonna assume there is no reason why not and you're just being tryhards
only dilutes the egg
which is one of the most widely used ingredients in the world
okay, maybe you can try again
you can really taste the milk
read a cooking science book and get back to me
when you're the one having to bulk out your scrambled eggs
only to immediately say:
here's what I do
knob of butter & splash of milk
putting the eggs into the warm and melted butter that has a splash of milk in it to make it frothy is not wrong
anecdotal evidence simply isn't going to cut it I'm afraid
the order you put the same ingredients into food is obviously MASSIVELY IMPORTANT.
You don't want a homogenous flat yellow mass. You should just break and blend the yolk and white with a fork so you have a marble effect. They also fluffier this way.
butter, basically, but i often use squidgy flora out of a bottle. healthier and still bubbles up etc. actually, thinking about it, probably should go back to real butter. other flavours and animal fats welcome: add a small amount of finely chopped chorizo to flavour the butter, and/or gentleman's relish. get that bubbling. add some milk to stop it burning. or use a pan you just dun yr bacon in
add some beaten eggs (2 per person). not supersuper beaten, but beaten nonetheless.
cook on medium heat, serve a little runny on toast (not buttered), grind lots of black pepper
Using a pan that has been used bacon (or sausages) makes the eggs look 'dirty'.