Eight Bells

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Saturday, May 20, 2006

Scramble

One of my all time favourite arcade games was Scramble. It was 1981, I had been playing Galaxian for a couple of years and prior to that the original Space Invaders but here was something I had never seen before, a side scrolling shooter in full colour. I was instantly hooked. I have no clue how much of my lunch money I fed into arcade machines over the years but I do know that 'Scramble' took a fairly hefty chunk of it.
This of course has nothing to do with breakfast. It is Saturday morning, last nights dinner was left over risotto so not much point showing you that again. Instead I will tell you the secret to making perfect scrambled eggs. Yes I hear you laughing, your scrambled eggs are already perfect. You have experimented for years, you have a secret ingredient or two? Forget it.

Scrambled Eggs and Sausages

5-6 free range organic eggs (for two)
Butter
Salt & pepper
Potato bread, toasted
Pure beef, gluten free organic sausages
Tomatoes

Grill tomatoes and sausages together and when you turn the sausages start cooking your eggs.
Make toast
There is little point in using anything but high quality free range organic eggs for this. If you use standard supermarket battery farmed eggs you will just end up with an inferior end result.
Break your eggs into a bowl and whisk with fresh ground black pepper and ground Maldon sea salt.
Place 1/2 tablespoon of butter in a pan and turn on high.
Once the butter has melted and started to boil pour in your eggs.
With a metal spoon scrape the cooked egg from the bottom of the pan and allow the raw egg to take it's place.
Continue until the eggs are almost cooked. By this I mean remove from the heat and serve before you think the eggs are ready. They will continue to cook for some minutes once served.
The mistake that almost everyone makes with scrambled eggs is adding unneccessary ingredients (cream, herbs etc) and over cooking.

2 Comments:

At 3:35 AM, Anonymous Anonymous said...

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At 11:02 AM, Anonymous Anonymous said...

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