A very quick post…
As I mentioned, when we were at the Youeni Foodstore in Castle Hill last week, owner and chef Chris Starke mentioned to me that he always cooked his scrambled eggs without milk or cream. This was backed up by my friend Rebecca, the InTolerant Chef.
So this morning, I gave it a go.
I feel like I’ve discovered a hidden secret! The eggs were incredibly rich and creamy, and delicious with our faux brioche toast and smoked salmon.
I melted a knob of good salted butter in a non-stick pan and then poured in the well beaten eggs. These were stirred constantly over a
medium low* heat until soft creamy curds formed – I removed the pan while the mixture was still a little loose to allow the residual heat to finish the cooking process. The scrambled eggs were seasoned with a little salt and pepper before serving.
I know this is a very basic technique, but it’s new to me, and I was so excited that I had to share. As there aren’t any other ingredients, it’s important to use the very best eggs you can lay your hands on!
Hope you’re all having a fabulous weekend! ♥
*On the advice of both Chris and Doc in the comments below, I’ll be cooking these slowly over a low heat from now on!