How to make perfect scrambled eggs
The best way to make scrambled eggs
I once knew a Spanish chap who was quite frankly appalled by the way I made scrambled eggs. 'No, no, no' he would say 'ze huevos, zay must cook slowly'. He was right. He taught me his method, and that's the way I've cooked huevo revuelto ever since.
They take between ten and fifteen minutes, which seems like ages to wait if you're really hungry but believe me, they are well worth waiting for. Cooked in this way, they are creamy and perfectly delicious.
To add to their creaminess and flavor, I like to add a little shredded cheese (a nice blue cheese is perfect), melting it into the eggs at the last minute. At my Spanish friend's suggestion, I also add black pepper. Served on buttered toast, this is perfecto!
What you'll need
- 3 fresh eggs
- 1 tablespoon water
- 1 oz. (approximately) good butter
- Freshly ground black pepper
- Optional:2 - 3 oz. cheese (blue cheese is delicious)
- Salt to taste
Here's how to proceed
- Fill a pan three-quarters full of water and bring to the boil. Turn down the heat so that the water is simmering.
- Place a bowl over the panto form a makeshift double-boiler and add the butter.
- As this is melting, crack the eggs onto a plate or into a bowl, add a little cold water and mix with a fork.
- Once the butter in the bowl has melted, pour in the egg mixture and stir.Because the heat is so low, it will seem as though nothing is happening but the eggs are cooking very gently.
- Keep an eye on them and stir frequently.They will take about ten minutes (or a little more) to cook.
- Remove the bowl from the heat and add freshly ground black pepper. Optionally, add a little grated cheese and salt to taste.Serve on toast (buttered, preferably) with the salad of your choice.
Note and expert tip: Over the years we have trained our palettes to not need salt. Therefore I don't use it in my recipe. But if you do eat salt, don't add it at the start of cooking as it will affect the consistency of the eggs. Add the salt to the final dish instead
These are perfect bowls to use for this dish. They are so handy for so many cooking tasks and what I love in particular, is that they have lids. That is so convenient for storing foods in the fridge. They nest too, so are ideal for my tiny kitchen.
Use scrambled eggs as a base
Of course, they are delicious just as they are but there are many ways in which you can flavour your scrambled eggs. This is particularly useful if you're serving brunch and eggs can also make quick and easy appetizers.
Here are some tasty ideas:
- Add a spoonful of creme fraiche (or sour cream) and chopped parsley, just before serving
- Adding slivers of smoked salmon elevates this dish to something very special indeed - a little cream is the finishing touch
- Stir in a little cream cheese and chopped chives
- Crumbles of blue cheese are delicious melted into the bowl at the last minute
- For a spicier dish, add a little mustard and freshly chopped cilantro
- If you have any cooked spinach, it's always delicious served with egg
- Add a little pesto and garnish with fresh basil and pine nuts
- Sauté slices of bacon until they are crisp - crumble into the bowl just before you serve
- Cooked shrimp and chopped green onions make a delicious change
Remember - the fresher the eggs, the better the dish. If you're lucky enough to be able to buy organic eggs from a local farm then I envy you enormously. There's nothing quite like it.
Did you know that eggs should be kept at room temperature?It was years before I realised this. My mum always used to keep them in the fridge when I was a kid so when I had a home of my own I just continued the practise.
Not only did my Spanish friend tell me this - he was quite appalled that I kept them refrigerated - I have read this is so many top quality recipe books too.
My Spanish eggspert (sorry, couldn't resist) also informed me - he was terribly bossy - that eggs shouldn't be refrigerated. This basket is a beautiful way to store eggs and if you're like me and have a small kitchen, it looks lovely when hanging.