Scrambled EggsApril 14th, 2007
When scrambled eggs are cooked well they are a far cry from the little rubbery balls of egg that all too often go by the same name. I think perhaps the name should be changed to ‘Softly Scrambled Eggs’, with emphasis on the word softly, in order to bring attention to the key to this dish. It takes a matter of seconds to overcook the eggs and this will instantly ruin them, turning them rubbery. You need to watch them constantly, but that really is no hardship as they take just minutes to cook.
I used duck eggs when I made this, simply because I had some and I’ve become somewhat evangelical about their richness since discovering them. You would use exactly the same method for hen eggs.
Scrambled Eggs with Crispy Bacon
2 rashes of bacon
2 or 3 eggs
2 tablespoons of double cream
Salt and freshly ground pepper
A knob of butter
Fry the bacon until crispy and keep warm in the pan while you cook the eggs.
Lightly beat together the eggs and cream just to combine and then add in a pinch of salt and pepper.
Heat the butter over a medium heat in a non-stick saucepan and when it starts to sizzle add in the eggs. Stir the eggs continuously with a wooden spoon (to avoid scratching the pan), until they are of a creamy texture and still a little liquid in places. At this point take the pan off the heat as the eggs will continue to cook a little in the heat of the pan.
Lay the bacon on some kitchen paper to remove excess fat and then serve it on top of the eggs.