Making Soft Scramble Eggs
Scrambled Eggs with Toast
Cooking the perfect scrambled eggs is not as easy as one thinks.
A lot of twaddle is written about scramble eggs. How you need to take the best part of half and hour to cook them, and so forth. Nothing to be gained by cooking them slowly, you only serve to tire out your arm and waste 25 minutes. Certainly the eggs do have to gently coaxed innto thickening without forming overly large curds, but a non stick saucepan and a wooden spoon, and a gentle heat should see you through.
As ever, texture is everything all to often eggs are over scrambled until they are dry and rubbery. To arrive at the table with the correct consistency, you have to stop cooking the eggs while they are still too runny. Not only does the heat of the pan conutine to cook them, but also the residual heat of the eggs means they will continue to set in the minutes that pass before you lift fork to mouth. I prefer to hold back on the cream and butter, and rely on the creaminess on extra egg yolks. I would serve them with toasted brioche, or with smoked salmon, or buttered spinach with garlic.
Soft Scrambled Eggs
3 large eggs, peferably organic plus 2 extra egg yolks
Splash of milk
1 tablespoon of unsalted butter
Whisk the eggs and egg yolks in a bowl with milk and some seasoning, pour them in a non stick pan and add butter. Place the pan over a low heat and after a couple of minutes once they've begun to warm up stir constantly with a wooden spoon, making sure you cover the base of the saucepan. The eggs will begin to thicken, once they reach the consistency of custard remove the pan from the heat, continuing to stir. The eggs should be thick and creamy without being set; if necessary pop them back on the heat momentarily to thicken them a little bit more, and so on until you achieve the right consistency. with no time to waste, divide between two plates and serve right away.
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