Cooking with eggs

The most amazing thing about eggs is that they are so versatile. There are so many things you can do with them and add them too. Yet you can have them on there own since there are so many ways to cook them.There are a so many combinations of recipes and ingredients you can but recently I’ve have been researching the best methods of making scrambled eats. Gordon Ramsay has a method you can view on Youtube to make great scrambled eggs but I was not pleased with the result when I tried to make it myself. It tasted a little bland and a little bit to watery, the eggs where not solid and fell apart while tasting very buttery and creamy. In fact the recipe made the eggs not taste like eggs at all.

My mum had a great recipe to make scrambled eggs but the eggs come out very solid and because it’s the Asian way to make scrambled eggs the colour isn’t right, it’s a brown instead of a yellow when you’re done.

Again Jamie Oliver also has a great way to make scrambled eggs, yet once again it taste to much like Gordon’s buttery, watery and in fact looses that egg taste.

So in the end I had to find a method for myself to enjoy scrambled eggs that didn’t take to much time, that looked great and that tasted like eggs while being wonderfully coloured, a little bit more solid and less buttery like the pros do it.

So I incorporated all the cooking methods I could find on scrambled eggs and set about making my own recipe for MYSELF to enjoy. You can enjoy it to, but remember these are my eggs not yours and you might have to find your own ways to enjoy eggs.

Anthony’s scrambled eggs

• 3 Large Organic eggs
• Chives
• 1 tb Fish sauce
• Cracked salt and pepper
• Butter (40gs every large egg)
• 50ml Cream

Firstly most chefs I have seen usually just crack the egg into the pan and start from there. For me I like to crack my eggs in the bowl, mix together and break the yokes only slightly. Add the fish sauce and mix again slightly, a pinch of salt and pepper and mix again. Then add your cream and mix again.

Then in a very low heat pan, poor in your mix, you should hear a slight searing once the mixture hits the pan but the egg mix should not bubble straight away. Now with a spatular you need to move your eggs around and actually scramble the eggs. On a very low heat this should take about 2-3 minutes for the eggs to combine and becoming a little soggy yet. If you can’t control your heat properly, then you will need to remove the pan from the heat every few minutes as a high heat will burn the eggs and make the eggs cook very unevenly. The eggs should take on a cloudy appearance but you should keep cooking till you sweat the liquid out to the consistency you like. Some people like the eggs soggy while I like the eggs solid. Regardless salt and pepper again, then left settle off heat. Mean while chop up your chives and add and mix again with spatular but without heat.

Then you can serve on anything you like. I like toasting some bread and then grating some cinnamon and drizzling with honey to serve with my eggs. YUM!

Enjoy find your perfect eggs