Perfect Scrambled Eggs

June 22nd, 2008

I love eggs and I love scrambled eggs at the weekend. A trip home this weekend meant I got my mum’s scrambled eggs, surpassed by non. Now I’m obviously not going to give a recipe for scrambled eggs, just a few tips…

Start with the basics, free range, preferably organic eggs are a must and don’t be shy with seasoning. Scrambled eggs need to be cooked in a non-stick frying pan in butter and eaten on well buttered toast. Butter is a perfect partner to eggs (well, its a perfect partner to most things…)

I like my eggs quite soft, remeber that eggs carry on cooking once you take them off the heat, so take them off a little before they look done.

For a decadent twist, whisk your eggs, add them to a hot pan, give them a quick stir and add a tablespoon or two of double cream. Maybe some smoked salmon or cheese, pepper sauce, baked beans…

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