SCRAMBLED EGGS

"When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said."

― A.A. Milne

 

 

Enough with the truffles, the meringues and the layer cakes. It's time this blog got back to basics. I might have gotten carried away with the fancier, fluffier recipes but I havn't forgotten the principles this blog was founded on. Life, love and the pursuit of happiness. Maybe not. But reluctant chefs don't despair! This is a perfect first for people to start with in a kitchen.

 

Also, I love eggs, they're the simplest thing to work with and if you know your way around eggs there's no culinary mountain you can't climb. I may be getting carried away again. I'm going to stop.

 

 Serves 4 - 5

 

What you’ll need:

6 eggs

½ tsp salt

½ tsp ground black pepper

1 tsp butter

1 chopped spring onion

How to:

1. Beat the eggs with the salt and pepper. Put a couple of tablespoons aside.

2. Heat a frying pan, add butter and swirl till the pan is coated.

3. Add the eggs to the melted butter and spring onion - let it sit till you see the eggs firming up.

4. Swirl the eggs around every time they start to settle for 3 to 5 minutes.

5. Add the remaining egg mixture and stir till it stops looking wet.

Note: This is some fancy technique that some fancy chef came up with to make sure that you don't totally dry out the eggs and end up with sawdust instead of scrambled eggs. I've clearly forgotten the name of both the technique and the chef so this does not seem as impressive as it should have.

6. Remove from the heat and season with more salt and pepper if you think you need it.