Take two fresh eggs per person, crack them into a buttered frying pan over medium heat, add some milk, and stir gently with a wooden spoon until, a few minutes later, they look ready to be devoured. Add some salt and fresh pepper and perhaps some snipped chives and serve them with toast. Yum!
5 Responses to “SCRAMBLED EGGS”
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absolutely! Cheese or vegetables are also excellent additions
Australians add orange juice to theirs, the French separate the whites from the yolks and cook one at a time, adding more butter, cream or milk at the end. I like mine with double one tiptree marmalade stirred in…heavenly
Perfect daily recommendation for a Saturday!
Yum! My favourite way to cook them though goes like this_
3 eggs per person. Crack into a bowl. Add a dollop of cream, the more the better. Whisk gently together with a clove of garlic stabbed through the fork. This gives them a barely there garlicky hint. On a very low heat pour into a buttered heavy based pan. Stir occasionally with a wooden spoon. Once the eggs have set two thirds of the way remove from heat and stir in a knob of cold butter to stop over cooking. Takes a while but you get the creamiest, softest eggs ever.,, Yielding pillows of joy! Haha! Someone told me once that you shoud never really have any eggs stuck to the base of the pan – so gentle the heat should be. Tuck in! LFN
Scrambled with Vermont Cheddar and Maple Syrup (sweet) or Leeks and Curry Ketchup (Savory)