Scrambled Eggs...

Ok, I know this will probably be voted the worst post ever, and I really don’t mean to offend no one. You’re probably thinking how hard can it be – the thing is, before I learnt some tricks myself, cooking scrambled eggs was always a trial and error experience, sometimes they would be moist, delicious, just perfectly done, and some other less-fortunate days they would be dry, almost rubber like! And since maybe some of you might have struggled with this same reality, I thought I would share a few tricks with you ;)

Fortunately enough, I am completely addicted to cooking tv shows, name it and I probably watch it – not that you are interested to know, but my all-time favourite cooks are Nigella Lawnson, Ina Garten “Barefoot Contessa”, Rachel Allen and Rick Stein. Well,  thanks to all this tv experience, I have been able to learn an - dare I say it - infallible recipe for scrambled eggs.

And there really isn’t much to it – crucial rules:

·       When you crack open the eggs into a bowl, add some milk (for 2 eggs I reckon half a tablespoon will do) this is what keeps the eggs moist – if you want to be really naughty instead of milk, add some cream ;)

·       Cook the eggs in low heat, otherwise they tend to harden up;

·       As soon as you add some olive oil to the saucepan and turn on the heat, pour in the eggs - when I cook them in butter, I allow it to melt a little bit but not completely before adding the eggs;

·       Instead of stirring, it is better just to fold them;

·       Once cooked, remove immediately from the heat.

My favourite things to eat with scrambled eggs:

·       Smoked Salmon;

·       Grilled Asparagus;

·       Wholemeal toast with butter.

*ENJOY*