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Creamy scrambled eggs - reprise
7 Answers
Following on from fabemmy's post a few day's ago, I had scrambled eggs this morning as suggested by hammerman (no milk, bit of nutmeg, salt, plenty of pepper). It works!! Good call by hammerman.
I just wonder if a splash of milk is okay just as you take the eggs away from the heat - just to arrest the cooking process, so the eggs don't get any harder?
BTW, I went up (or down?) to London yesterday and had breakfast in a Spanish bar at Borough Market called Brindisa. Inspired by much discussion of scrambled eggs, that was what I had. They cook it with chives, and serve it with Manchego and grilled tomato. All very nice with a couple of double espressos.
I just wonder if a splash of milk is okay just as you take the eggs away from the heat - just to arrest the cooking process, so the eggs don't get any harder?
BTW, I went up (or down?) to London yesterday and had breakfast in a Spanish bar at Borough Market called Brindisa. Inspired by much discussion of scrambled eggs, that was what I had. They cook it with chives, and serve it with Manchego and grilled tomato. All very nice with a couple of double espressos.
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Don't forget that scrambled eggs are just omlettes gone wrong so you can chuck anything in them....chopped up bacon and mushrooms are nice.
Probably nicer to add a dash...and i mean a dash of double cream instead of milk. Trouble is, not everyone has a carton of cream and unless you're going to use the whole lot on something else, it's a waste.
Don't forget that scrambled eggs are just omlettes gone wrong so you can chuck anything in them....chopped up bacon and mushrooms are nice.
Probably nicer to add a dash...and i mean a dash of double cream instead of milk. Trouble is, not everyone has a carton of cream and unless you're going to use the whole lot on something else, it's a waste.
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