8 July 2013

Proper Scrambled Eggs

Stand back children and watch how it's done. Scrambled eggs a la me - the only right way to make scrambled eggs. Ever.

Ingredients (for two):

  • 6 eggs (shock horror)
  • good quality smoked streaky bacon - either sliced or lardons (I prefer lardons). If you're using slices, pick thick-cut ones and chop them up into small chunks.
  • 1 large onion, chopped roughly
  • 5 chestnut mushrooms, chopped
  • a bunch of fresh chives... also chopped
  • Salt and pepper
  • 1 tsp of butter (either salted or unsalted)
  • 1 tsp of sunflower oil
  1. Separate whites from yolks.
  2. Heat up the butter and the oil in a frying pan and let the butter melt. The butter will give the scrambled eggs the lovely traditional buttery taste, while the oil will keep it from browning and burning too quickly.
  3. Add in the bacon and fry it until it's nice and very crispy on the outside, but not dried out throughout. Mmmm :)
  4. Add in the onions and mushrooms and fry until the onions are glossed and the mushrooms are soft.
  5. Turn the heat all the way down. Add in the egg whites and stir them into the bacon, onions and mushrooms with a wooden spoon. Heat up until they start setting. When the whites are about half way cooked, add in the yolks. Season with salt and pepper. Be careful with salt, though, if the bacon you used is quite salty. Mix the yolks in roughly with the rest of the ingredients. You don't want to end up with an omelette - the eggs just need to be roughly stirred. Heat up, stirring frequently, until the egg whites are *just* cooked. Don't worry, they'll keep cooking with their own residual heat over the next couple of minutes, so they'll be perfect by the time you dig in to them. Also, don't let the eggs stick to the pan, as they will dry out very quickly. Now we wouldn't want that, would we?
  6. Just before transferring onto plates mix in some chopped up chives. Ta-dah! :) Best served with either some tomatoes or tomato ketchup, in my personal opinion. :) Enjoy.

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