The White Hat Guide to Scrambled eggs

The White Hat Basic Scrambled Eggs Recipe

In a bowl:

• Crack a number of eggs (approximately 2 per person)

• Add some cream (about a teaspoon per egg) and season with fleshly ground salt and pepper

• Whisk lightly with a fork - the whites and yolks don't have to be completely mixed and the mixture should contain some air - overwhisking expels the air and makes for a heavier scrambled eggs.

In a heavy bottom pan over medium heat:

• Melt some butter

• When butter is just melted, add the egg mixture

• As it begins to thicken keep scraping the thicker bits towards the centre of the pan

• When the eggs are close to set but still a little runny, remove from heat and continue mixing. The heat of the pan will complete the cooking

Serve immediately - scrambled eggs become tough and dry if you attempt to keep them warm. If you don't believe me, try the scrambled eggs from a fast food franchise. Garnish with a little chopped chives or other fresh green herbs.

That is the White Hat Basic Scrambled Egg Recipe - we never use it.

The White Hat Non-Basic Scrambled Eggs Recipe

Variations:

• try adding a little Tabasco sauce to the egg mixture

• try serving as a topping to smoked salmon

 

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