Tuesday, 9 November 2010

Confession Time

Tonight I broke one of my own golden rules and sat at the table with the family for dinner to eat a completely different meal to the rest of them.  My lovely hubby had decided, with the children, last night, to have turkey burgers and chips for supper this evening.  Not being the biggest fan of chips in the world, and having absolutely no interest whatsoever in a breaded turkey burger, we came to a decision that they would eat theirs and I would have something different, but that we would, at least, still all eat together at the same time

Scrambled eggs is, at a time like this, one of the easiest and quickest meals to put together and, luckily, is also one of my favorite things to eat.  Not a traditional supper dish, perhaps, but one that I find welcome at pretty much any time.

I'm not going to give you 'a recipe' for scrambled eggs, as they seem to be quite a personal thing; a real matter of taste, but I will tell you how I like mine.  I prefer scrambled eggs to be very soft and creamy.  The very firm, fluffed-up version one so often encounters is all very well, but when I make them at home,  I cook them like this.  Have the toast ready before you begin and keep it warm.  Heat a knob of unsalted butter in a small pan (non-stick, if at all possible, washing up the scrambled egg pot is a particular bĂȘte noire of mine!).  Crack 3 eggs into a jug and beat them with one teaspoonful of anchovy sauce or a little squeeze anchovy paste, in lieu of salt.  Tip the beaten eggs into the foaming butter in the pan and quickly give them a good stir.  Season with plenty of black pepper and continue to stir until the eggs are cooked, but not dry – they should be nice and oozy.  I like my scrambled eggs next to toast, not on it, but that's another of those personal things.  I would have to eat this many, many times before I even began to tire of it.  It really IS one of those things, I suppose...
Cath xx

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