Tuesday, January 5, 2016

Simple Fare

Some of the most simplest and easiest foods to cook can often be the hardest and the most adulterated. Take for example the scrambled eggs we enjoyed for our lunch today. Eggs, butter, milk or cream whipped up and either zapped in a microwave or quickly thrown around the edges of a pan. Completely WRONG!

Perfectly cooked Scrambled Egg on Organic Homemade Bread

The microwave cooks the eggs within seconds to an inch of their life resulting in a chewy shameful inedible pile that is far from scrambled eggs. Cooking in the pan is best but let's go back to the beginning and start over. The recipe, the freshest free range eggs your budget can afford or the ones your chickens laid that morning, and a knob of butter and seasoning just at the end of cooking. Yes, that is is. The method, in a large pan, I use a wok, melt the butter over a low heat. Beat the eggs gently in bowl, now add them to the pan. At this point put the toast on low. Here is the key, the eggs should be cooked on a low heat for several minutes or longer and only carefully moved around the pan. Stir the eggs constantly, they are ready when the have come together, not runny but not in a lump either. They should still have a slightly wet consistency. Now don't panic that they are raw or not cooked, they are perfectly cooked over several minutes. They will look nothing like scrambled eggs cooked with milk or cream, there will be no watery liquid to make your toast soggy. Season the eggs with salt and freshly ground pepper. I use Himalayan Pink Salt. And then spoon them over your hot toast. If you try and cook scrambled eggs this simple way you will never cook them a different way again, honest. So, get cracking!

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