I have a backlog of photos and recipes to post- but this one caught my attention today. When AR and I were busy putting tags and designing our church ceremony program booklet (or was it our Perth menus?), he complained of being hungry.
In all honesty, the weeks leading up to the wedding was such a hectic mess that we barely had time to cook. Needless to say our pantry was wee bit bare. He didn’t want a packet of instant noodles (fussy hubby! hrmph) so a quick check in the fridge revealed some eggs and chives. Thankfully, we always replenished our supply of milk (for our coffee and tea) hence I thought of scrambled eggs. Given that we always nearly have fresh bread in the house, I knew we had some sourdough left in our bread box.
Scrambled eggs was a dish that it is soo easy to prepare but so easy to get it wrong too. I don’t mean to be a scrambled egg snob but I’m sure you would have tasted some over cooked scrambled eggs that resembled more like a mash omelette than it being scrambled.
Some tricks I learned over the years include:
1) Stare at the pan- one distraction and it could lead to over cooked eggs!
2) Use a wooden spoon and stir the eggs from out wards to inwards in circular motions (towards the centre of the pan gently/
3) Once you sense that it is nearly cooked. Remove pan from the heat. Keep the gentle stirring till the eggs are to the consisteny that you want.
4) DO not add salt. I read somewhere that salt alter the texture of the eggs (how true I dont know but it works for me!) I sprinkle some sea salt over it just before serving.
2-3 tsp of milk
freshly grined pepper/salt
Lightly whisk egg and milk together till JUST about combined. Heat pan up with some olive oil or butter. When the oil is warmed, pour eggs over it. Wait for 1 min for the eggs to set and then start stiring. Sprinkle chives over when it is nearly done. Removed eggs frm heat. Continue to lightly stir till done to your liking. Sprinkle some pepper/salt over eggs. Serve on fresh toast!