My usual way of making scrambled eggs is to heat a bit of butter till really hot, then pour in the eggs which have already been beaten. The rest is the same, watch it carefully and stir continously, take it off the fire to prevent overcooking, and throw in a bit of milk/cream/creme fraiche at the point just before you consider it done, in order to slow the cooking process at the end and keep it soft and creamy.
The Gordon Ramsay method of scrambled eggs differs slightly from mine; he cracks the eggs whole straight into the pot, throws the knob of butter in. The rest is the same. For some reason I feel it tastes different. I prefer having the butter heated up on its own because I think it imparts some sort of 'nuttiness" to the scrambled eggs. But it could just be me....
- Cut potatoes into cubes, season with salt, paprika and thyme
- Fry in a little olive oil, stirring from time to time, until potato starts to fall apart
- Meanswhile cook the scrambled eggs in another pot (see above methods)
- Test the potato cubes if they are cooked through (this will depend on the size of cubes)
- Serve when everything seems cooked
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