father's day recipe:

scrambled eggs

ingredients

butter eggs - large cream

25 3 2

gm pc tbs

production

1. Pre-heat a thick based pan over a medium low flame
2. Break eggs into a bowl, and break 25 gm of butter into small knobs (do not whisk or season the eggs, the eggs will break down and combine as they cook)
3. Pour eggs into pre-heated pan and allow to slowly cook while stirring continuously with a rubber spatula, until the butter has melted, the eggs have broken down and combined and the eggs are cooked to a soft baveuse stage (approximately 6 minutes)
4. Remove from the heat and stir in cream
5. Season and add any other ingredients at this stage : cooked mushrooms, smoked salmon, freshly chopped herbs, etc

chef notes:

This method, while differing from the usual but produces wonderfully light and creamy eggs.

These should never be cooked in an aluminium pan, as they will discolour and become grey due to a chemical reaction with the aluminium.

Avoid the temptation to thoroughly cook in the pan; the eggs will continue to cook when removed from the heat. If allowed to cook in the pan syneresis will take place, this is the overcooking of eggs when the protein will toughen and squeeze out the liquid, resulting in watery scrambled eggs.

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