Scrambling eggs is an
art in itself, the key is to not
overcomplicate it.
We have tried an
array of different methods and combinations, including scrambling duck
eggs which ended in an over whisked grey mound with a grainy
consistency. Not recommended. This recipe keeps it simple. The
butter and thyme give the eggs a creamy aromatic flavour. Dried thyme
holds its flavour better than most herbs,
working just as well if you don't
have access to fresh thyme like we did.
These eggs make a
great breakfast dish on their own or with a couple of rashers of crispy
grilled bacon.
Fed 2.
Ingredients:
3 medium sized
eggs
A dash of milk
A couple of sprigs of Thyme
Knob of butter
Salt and pepper
Salt and pepper
- Crack the eggs
into the bowl, adding a dash of milk (about 4tbsp), salt and pepper and
the thyme.
- Gently whisk
the mixture for about 20-30 seconds until all combined.
- Heat a large knob of butter in a frying pan on a moderate to low heat.
Once melted add the egg mixture and leave for about 20 seconds.
- With a wooden spoon lift and fold the mixture from the bottom of the
pan and leave for about 10-15 seconds, then stir again. Repeat this
process until the eggs are almost cooked through, as they will continue
to cook for a couple more seconds after removed from the heat.
- Serve however
you wish, with a piece of toast or
as
part of a
full english.
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