The perfect scrambled eggs
If you are one of those special beings who can understand the greatness of eggs then we have something in common. I have probably said this before but I love eggs. They are one of my favorite ingredients by its versatility, nutritional goodness and delicate flavor.
On many occasions, they can represent a fast meal. Not in this case, though. If you are reading this looking for a 10 minute recipe you can pass to the next link on your web search. All perfect things take time to accomplish and these scramble eggs are no different. The technique used is French (what else, right?) and it consists in cooking the eggs really slowly. That way they will remain creamy and soft, almost like a paste.
For two people, beat four eggs, 2 tablespoons of milk (or water), a pinch of salt and white pepper. In a sauce pan, melt 2 tablespoons of butter over moderate heat. When the butter is melted, add the eggs and start stirring with a rubber spatula. Keep stirring. For the next couple of minutes nothing will happen but then the eggs will start to look a bit thicker and the first "flakes" will appear. When those first flakes appear take the pan off heat and keep stirring. One the heat that remained at the bottom of the pan fades away, return the pan to the stove. Proceed this way until the eggs are thoroughly cooked and according to your taste (it takes me no less then 20 minutes). Personally, I like my eggs moist and creamy, almost runny. But if you like them on the drier side just give them 2 or 3 more minutes.
You can serve them as you wish. I like to serve these eggs on top of two slices on toasted home made bread, sprinkled with a pinch of black pepper.
You can add stuffed tomatoes (one of the best combinations you can have - tomato and egg) or a salad to make a light lunch or dinner.
You can even eat them form the pan. It really doesn't matter. That is how delicious and perfect they are.
On many occasions, they can represent a fast meal. Not in this case, though. If you are reading this looking for a 10 minute recipe you can pass to the next link on your web search. All perfect things take time to accomplish and these scramble eggs are no different. The technique used is French (what else, right?) and it consists in cooking the eggs really slowly. That way they will remain creamy and soft, almost like a paste.
For two people, beat four eggs, 2 tablespoons of milk (or water), a pinch of salt and white pepper. In a sauce pan, melt 2 tablespoons of butter over moderate heat. When the butter is melted, add the eggs and start stirring with a rubber spatula. Keep stirring. For the next couple of minutes nothing will happen but then the eggs will start to look a bit thicker and the first "flakes" will appear. When those first flakes appear take the pan off heat and keep stirring. One the heat that remained at the bottom of the pan fades away, return the pan to the stove. Proceed this way until the eggs are thoroughly cooked and according to your taste (it takes me no less then 20 minutes). Personally, I like my eggs moist and creamy, almost runny. But if you like them on the drier side just give them 2 or 3 more minutes.
You can serve them as you wish. I like to serve these eggs on top of two slices on toasted home made bread, sprinkled with a pinch of black pepper.
You can add stuffed tomatoes (one of the best combinations you can have - tomato and egg) or a salad to make a light lunch or dinner.
You can even eat them form the pan. It really doesn't matter. That is how delicious and perfect they are.
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