Food Porn Friday – Episode 19: Scrambled Eggs

I’m gonna be honest, guys, I went off scrambled eggs for a while. The texture of a soft yolk is too alluring – I would always fry, poach, boil over scramble. But then my stepdad (who, I have to say, is probably my breakfast hero – a man who will eat breakfast for every meal of the day, while swearing blind to his wife that he’s just having a light salad; a man who can get the perfect soft yolk every single time; the man who taught me to make eggy bread, possibly the greatest lesson a girl can learn) made me scrambled eggs for Christmas and I fell in love all over again.

The thing is, made correctly, scrambled eggs can have that soft, oozey, egg yolk-y texture, but the flavour is lighter and creamier. I’d been burned by too many dry, crumbly, brown around the edges café scrambled eggs (looking at you, Acanteen), eggs that can be cut and half and keep their shape. If you like your scrambled eggs this way – fine, knock yourself out. It’s not for me.

I’m going to let you in on a dirty secret – I swear by microwave scrambled eggs. I find it much easier to control the heat that way – you can tell by looking at the texture if you need another 10 or 20 second burst, but you don’t suddenly find that the egg’s run away with you or got caught on the bottom of your pan. Melt a knob of butter in a microwave proof bowl, then whisk up your eggs with salt (vital) and a splash of milk, and cook in short blasts, whisking every 20 seconds maximum, until the eggs look the way you want them. Then pour onto buttered toast and eat.

If that’s too heathen for you, as usual, Jamie has the perfect tips for pan-cooked eggs:

Those French ones look like utter luxury.

So this kind of soft scrambled egg pairs perfectly with toast. They’re also great on crumpets. And probably, if you want to eat them at their most buttery and luxurious, you should have them with a soft, warm, croissant:

Scrambled-Egg-Croissant

Photo from My Recipe Book

The advantage to making your eggs a little firmer is that they’re more easily eaten without a knife and fork. Case in point, these gorgeous looking breakfast quesadillas:

quesadillas

Photo and recipe from Skinny Mom

With spinach and black beans, that’s an amazing healthy, well-rounded breakfast, and super tasty too.

cheddar-apple-egg3

Photo and Recipe from Spachethespatula.com

This confused me at first but actually, thinking about it, I find it really intriguing – this sandwich has scrambled egg, salty cheddar and crisp green apple to cut through it. Not too difficult to make at home, either.

And of course, the other great thing about scrambled egg is you can mix in with it whatever you want.

Mexican-Egg-and-Sweet-Potato-Breakfast-Scramble-recipe-Taste-and-Tell-2

Photo and recipe from Taste and Tell

 

In this (predictably Mexican) version, we have sweet potato, salsa and cheese, and it’s served with nachos – inspired!

I’ll be back in a fortnight with another Food Porn Friday – please leave your ideas in the comments (no really, I’m totally drawing a blank).

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About hattiemily

London-based poet. Previously published on the underground, currently can't remember how to actually write.
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