Breakfast for Tea
I made this the other night:
Gourmet Magazine version.
70's Cookbook version.
I can't cook scrambled eggs by the way. Can someone please teach me?
Gourmet Magazine version.
70's Cookbook version.
I can't cook scrambled eggs by the way. Can someone please teach me?
posted by The Borg at
10:37 PM
7 Comments:
Yes, the secret is to have the butter very hot. Wait until it stops sizzling, and then wait some more. Brown is OK, though black is bad.
Impale a clove of garlic on a fork (that comes from Escoffier) and whip up a couple of eggs. Pour onto the (very hot butter) and start stirring like crazy.
Use a generous amount of butter, too.
By
Anonymous, At
11:53 PM
Hmmm, I'm from a different scrambled egg making school-of-thought. Mine involves beating a couple of teaspoons of milk with a couple of eggs. Add pepper, salt and parsley. I like the garlic idea, though.
I agree with butter needing to be very.
When you put the eggs in the pan, turn the temperature down and gently scrape the eggs from the outside into the centre all the way around- hope that makes sense. Continue that process until they're cooked!
By
Trace, At
12:42 AM
Hmmm, I'm from a different scrambled egg making school-of-thought. Mine involves beating a couple of teaspoons of milk with a couple of eggs. Add pepper, salt and parsley. I like the garlic idea, though.
I agree with butter needing to be very hot.
When you put the eggs in the pan, turn the temperature down and gently scrape the eggs from the outside into the centre all the way around- hope that makes sense. Continue that process until they're cooked!
By
Trace, At
12:42 AM
yeah, tiny bit of milk - or cream - (ie, tbl spoon per person) and beat the eggs until they're very frothy (I just stick them in a jug and use the ba-mix) Then salt and pepper, and if you like it, a bit of thyme (goes beautifully with eggs).
Get fry-pan hot with a bit of oil or butter then pour egg mix in. Turn heat down a bit, let it start to stick and then begin stirring. The stirring is for texture, so whether you like it in big sloppy bits or little cooked crumbs. Secret is though, don't overcook them. In fact, take them off the heat before the look completely cooked and just let them sit for a minute while you butter your toast etc. They'll be done by the time you're ready to use them.
By
Bron, At
8:01 AM
Shi Steve makes a mean scrambled egg, so next time you're home...
By
Anonymous, At
12:56 PM
Machine Cafe Version
1. Beat eggs, add a little cream, and finely sliced parsely and rosemary.
2. Heat clarified butter in a pan. Not butter, not oil, but clarified butter.
3. Wait until the clarified butter is smoking.
4. Add the beaten egg mixture. It should only take a few seconds to cook, really. Keep it on hot, stirring with a wooden spoon from the centre with a kind of lapping, circular movement.
5. Take it off the heat a little before it is done. It should cook through from there.
By
Benny, At
8:31 PM
Thanks guys! I'm going to make every version and rate each, and let you know how you went. ;)
By
The Borg, At
8:59 PM
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