I am not a bad cook but that is mainly because I am probably over confident and just try things. However, when I have the time and put my mind to it I usually do a good job and my guests or family enjoy what I serve.
Recently I have tried to take my time over cooking which is probably because my wife tends to cook most of the time these days so it is more of a novelty for me.
One or two of my followers on Twitter or Instagram have admired my scrambled eggs (albeit from afar) and tonight my new friend Paul asked me what I do. I am sure this is because Paul probably makes great scrambled eggs too! From what I know about Paul already he enjoys fine dining so probably does his scrambled eggs in a much more impressive way that this!
So, here's my simply process:
1. Add a knob of butter to a clean stainless steel pan.
2. Beat your fresh free range eggs with a whisk in a big bowl or jug (3 or 4 eggs per person) and add salt and pepper.
3. Melt the butter on a low heat but add the add eggs before it fully melts so it doesn't burn. Stir the egg constantly to ensure that the egg doesn't stick to the pan and that big bits of solid egg do not form.
4. Remove the pan from the heat regularly to ensure that the egg does not cook too quickly and keep stirring even when off the heat at it will keep cooking. I usually do this 5 or so times for about 30 seconds each time I cook Scrambled eggs. I do this partly to ensure that all the bits of eggs are tiny as I hate big chunks of over cooked eggs.
5. My favourite is to serve on hot granary toast spread with real slightly salted butter. On this occasion I added a layer of strong grated cheddar to thick white toast and some streaky bacon and some extra black pepper to taste. It was so good.
All ingredients were from my local Marks & Spencer.
