Originally posted: August 2008
Okay, I admit – this picture needed a little help to look more like scrambled eggs. For some weird reason (unknown to me, but maybe known to those who know a little bit about photography) the eggs in this picture actually turned out rather ‘white’ looking. But in actual fact, they weren’t that ‘white’. Nevermind that. Even if this looks a little weird, rest assured the taste will cover it up. It’s one of those ‘need not look nice but tastes good’ kinda foods. Comfort food.
I once read a cookbook that focuses on perfecting the simplest of foods – scrambled eggs being one of them. There are a few things in life I am particular about and how my scrambled eggs are cooked is one of them. I don’t like them fried to death, but a little creamy and undercooked. This can only be achieved if the eggs are cooked over low heat. A little cream or milk can be added to add to the creaminess. I also like to add in some mixed herbs or paprika for a little spice. Don’t forget a pinch of salt and some good black pepper.
Creamy Scrambled Eggs
- 3 medium sized eggs or 2 large eggs
- A dollop of cream or about 2-3 tablespoons of cream/milk (cream is best). You can add as much as you like, but don’t drown the eggs.
- A pinch of salt (Maldon is heavenly)
- Black pepper
- Mixed dried herbs or paprika or both (optional)
- Some butter
- Mix eggs, cream, salt, pepper and herbs together.
- Heat pan and melt butter over low heat.
- Pour in egg mixture and constantly stir (slowly) the egg mixture in pan. Basically you just don’t want the mixture to stick to the bottom of the pan. The egg mixture should kinda thicken slowly.
- Eggs are cooked when you get this thick creamy egg mixture (which is about 3/4 cooked). Turn off heat and serve.
- You can also add more pepper to the top before serving. A light sprinkle of Maldon salt would also add that extra oomph to it. Enjoy with toast, smoked salmon or on its own.