The scrambled eggs conundrum: how to make scrambled eggs my way
Cafés, pubs, hotels, diners, your own kitchen, you name it... All these places make, or at some point have made, scrambled eggs – but how, exactly?
It's a staple in some or most of your households: scrambled eggs with whatever you like, whether it's toast, fresh crusty bread, bacon, baked beans or avocado. Can't beat it! But ask anyone how they make it and you'll be surprised how they all have differing ways.
There was a semi-heated debate at the office some weeks ago on how to properly make scrambled eggs, off the back of a passing comment I had made. It was all, "no, this is the best way to make it and you are completely wrong" – and frankly, I was astounded at how many different ways to make scrambled eggs there are. Here are some examples: with creme fraîche, cream cheese, double cream, no milk, cheese (?!)... The list goes on.
Here are the highlights...
Creme Fraîche – if you want a richer and slightly gourmet twist to you eggs in the morning.
Extra egg yolk – No milk or cream, but instead, add an extra egg yolk in addition to how ever many eggs you are using. This makes the 'eggiest' of scrambled eggs, but tastes excellent!
Here's my recipe:
My personal favourite? I like my scrambled eggs to be nice and creamy – a tad buttery, with a bit of pepper – so I add bit of milk.