My Scrambled Eggs

I have a confession to make. I am a bit of a snob when it comes to hotels. I prefer them to have an egg station at breakfast. Those trays of eggs at the buffet bar are a crime against humanity. On that note people who addd cream to make it more luxurious, should be shot. It makes it sweet, godammit.

Then there are those who make it in the micro wave, and it comes out like rubber. 

It has taken me years and years to get scrambled eggs right. 

Let’s start with the egg. It must be the best and freshest you can get – don’t skimp. I like Burford Browns as my go to. The second is ‘piano, piano’ as the Italians say. It means slowly, slowly. Never hurry the cooking process.

Ingredients

3 x Organic fresh eggs

A pinch of salt and butter

A knob of butter, never oil.

1.      Crack the eggs in to a glass bowl and whisk vigorously, to put some air in them.

2.      Melt the butter in a non-stick pan, and then add the eggs

3.      Use a wooden spoon to fold and fold the eggs in to fluffy ribbons, keeping the heat nice and low. 

You can serve them anyway you like. Personally, I am addicted to tabasco from McIlhenny& Co either the red one if I want it hot or the green pepper one is the bomb too. 

Throw in some sourdough and avocado and you have the millennial breakfast of choice.