There is nothing more delicious than properly made scrambled eggs. Most people make them using milk or cream – I subscribe to the school of thought scrambled eggs should never have milk or cream near them. If I order scrambled eggs when we go out I usually end up with a watery moat around a mound of pale gloop (that’s caused by the milk) or they are like little hard bullets having been cooked too long.
All you need are fresh free range eggs, a small amount of butter and a frisson of Parmesan cheese.
Aussie Farmers Direct delivers fresh free range eggs to my door every Saturday morning so we often have scrambled eggs – it is one of my husbands favourites…
This recipe serves two hungry people…
6 fresh free range eggs
1 teaspoon of butter
Salt & Pepper to taste
1 tablespoon freshly grated parmesan cheese
Tabasco sauce (goes wonderfully well with eggs)
Melt butter in a small non-stick pot or pan
Break the eggs carefully first into a saucer (to make sure they are all ok – nothing worse than getting to egg 5 and the last one is rotten) then slide into the melted butter
When all the eggs are in the pot, season with salt & pepper
Gently break the eggs up with a wooden spoon – you don’t want to beat them as you want the texture to be a good mix of white and yolk
Keep moving around the pan until just set – they should be oozy and creamy and not quite cooked.
Stir through the Parmesan cheese and serve immediately
By the time they hit the plate they are ready.
Shake over a little Tabasco Sauce – this goes amazingly well with eggs of any kind
Serve with hot buttered toast…
Bon Appetit! 🙂