Flat leaf parsley is rampant right now. And our neighbour’s chickens are productive laying about five eggs a day.
It’s a swap. Herbs for fresh eggs, small eggs. Some are blue and others covered in crap. Personally, I see no problem in this. I crack the fresh eggs, dirty and clean, into a pan.
But this is the first argument of the day. Apparently, they need to be washed. Then they need to be cracked into a bowl then tipped into the pan. That’s two lots of unnecessary washing up in my book.
No matter, I need scrambled eggs.
About three small eggs per person is a good portion. I prefer to keep it simple with salt, pepper and a knob of butter. Slip a slice of sourdough bread in the toaster.
The secret to good scrambled eggs is to keep stirring the pan over a low heat to ensure the eggs don’t become one solid rubbery lump. Then while the eggs are looking just too runny serve on the toast and eat immediately.
It’s time for the second argument. No, I don’t want roughly chopped flat leaf parsley on top on everything I eat. It’s overpowering.
I just want to enjoy the gorgeous egginess of these very special eggs.
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{ 20 comments… read them below or add one }
I find that if you have a good frying pan (with a thick-ish base) the best thing to do is to heat it right up, and turn the gas off about 10 seconds after the eggs go in, and keep moving them around. I totally agree with you on the ‘just too runny’, however.
Whoa. Adding to the washing up pile is sacrilige in this house. It is hard enough for us to wash the mandatory stuff.
As far as stirring goes, I go the other way. I stir infrequently preferring to let them form into kinda chunks.
Ed, having just made the *perfect* scrambled eggs not an hour ago, I must disagree with your constant moving of them around theory.
This morning I *finally* perfected my recipe: four eggs (for two), to which I usually add a half egg-shell of milk for each egg. Today I added three of milk and one of cream, and lots of seasoning. Cooked in frypan and barely moved around.
Agree with you on taking them out before they get too dry though… runny definitely best.
I agree with the low heat and pulling them when they’re underdone (done in the pan leads to overcooked on the plate). However, I only want to stir enough to keep the bottom from browning before the top is done. I find too much stirring can lead to a grainier mouth feel, even when cooked properly.
There’s no mention of cream, milk or water. Do you thin out your scrambled eggs at all?
I’m thinking we might have to have a scramble-off?
Can I judge?
If your eggs are freshly laid, there’s no needfor them to be broken into a separate vessel first, they’ll be fine to eat.
My recipe’s a cholesterol watcher’s nightmare. By volume I use nearly as much cream or creme fraiche to egg. Really low heat, melted butter and slowly pull the scrambles in from the edges into the centre of the pan.
I agree with breaking eggs straight into a pan, regardless of how crappy they are on the outside. Pardon the pun! My mum has a couple of chickens and at the moment shes making a killing selling a dozen eggs to her friends for $5.00 a pop! Shes become a rip off merchant in her old age!
I alternate between traditional cream/butter scrambled eggs and a light version where the cream is replaced with about a third or a quarter of a cup of freshly squeezed orange juice.
If I use cream it’s with a technique similar to Billy’s – a relatively hot pan but only minimal stirring. For the light version, low heat and more spatula work. The only constant is serving the eggs when they still look a bit too runny.
Check out Ian Fleming’s scrambled egg recipe at http://tinyurl.com/mm64nm .
Billy, it must take a while to cook that way but I can see the result.
Michael, everyone to his own on the lumpy question but I think we can easily agree on using as few implements and pans as possible.
Melbournebitter, I’m afraid your eggs aren’t the perfect scrambled eggs as they are adulterated with milk. For fresh homegrown eggs I don’t need anymore flavours other than some salt and pepper. I like to subtract ingredients to keep the purity of the main ingredient. So I think I would win – Thatjessho judging or not. (I’ll prove it when you come over for that brunch I owe).
Simon, I can’t see why water is necessary or milk or cream. With attention paid to the cooking of the eggs they come out perfectly moist and creamy.
Stickyfingers, I know that about washing but there are people in this house with strange ideas. As with Melbournebitter I believe the cream is an unnecessary addition.If you tend to the eggs while they cook, they come out perfectly creamy. And you can keep you cholesterol down as it is a myth that eggs raise it.
Maria, A dozen home eggs for $5 is a bargain in my book. Where do I get them?
Our man in canberra, I’ve never heard or thought of orange juice before. But as above, I don’t reckon any additional liquid is required.
Michael, No cream or any additional liquid added! I will admit to a few chives occasionally. I recently reread the whole of the James Bond series and Ian Fleming is obsessed with scrambled eggs and there are some great food scenes.
Texture is the main reason, though milk or cream add an element of flavour to the dish as well. Unless it’s swimming in butter, I find the eggs are too firm, even when cooked as instructed. Not that they’re bad that way. It’s just not scrambled eggs, at least the way I’m use to.
Mmm … it appears Ian Fleming likes a bit of parsley.
Our chooks going crazy too. Bossy little things they are, though.
With eggs so fresh, I don’t add any liquid. Or parsley.
The single greatest source of food poisoning in our communtiy is through eggs. The shells are porus and all sorts of fun bacteria get through!!! The Austin Hospital in particular is currently under attack from V.R.E – Vancomycin-resistant enterococcus. The most likely source of this is through cage eggs. The chickens are constantly supplied with sub theraputic anti biotics, as are most chickens farmed for consumption AND grain fed beef – ie Grain-Fed Wagyu. The new generation of sub-theraputic antibiotics used in beef and chicken are closely related, in chemical terms, to Vancomycin.
So Ed, whilst your neighbors chookens are probably not fed sub-theraputic antibiotics I would still wash them. Whatever bacteria is in their shit is able to get into the egg.
Okay you win Ian.
How’s the hip? Could we book you as stripper for the food blogger conference?
BTW just enjoying the case of Prentice pinot grigio from the local alco shop. Love the colour and very classy. Great value.
I like the role reversal thing.
I have to pretend to be Ian though, elsewise the thought police will make me drink 14 year old Barossa Cabernet and make me sound grateful.
Ian Kevin Curtis
What are the conference dates though? I maght take the booking.
“i” not “a”
Apparently a sign of age on the web, a penchant for grammar. At least thats what 14 YO daughter tells me.
I cant help but add some freshly chopped tarragon – its one thing I can seem to grow. And sometimes rubbing the clove of garlic over the sourdough toast.