Sunday, August 10, 2014

Grano's scrambled eggs

    My grandmother’s scrambled eggs were tender, creamy delicious and heavenly! When I speak of scrambled eggs I don’t mean the rubbery, coarse concoction made in a frying pan and usually served as scrambled eggs in the US. Other than this egg preparation in the US is excellent.
    My Grano taught me how to make them. She always emphasised the need to take time stirring so as to break up the curds and avoid toughness. Low heat and patience are the main ingredients. She used a wooden spoon, but I now use a silicone spatula and find it an improvement as very little egg adheres to it and it does a fine job of scraping the eggs from the pan. 

I also like to use a pan with a non stick coating which will keep virtually all the egg from sticking to the pan.


2 eggs
2 slices rye bread, buttered on one side
1 tsp butter
1 1/2 Tbsp heavy cream
Pinch of salt
Freshly ground black pepper 

Finely chopped chives and parsley - optional


Put the frying pan and saucepan over a low flame to heat while you butter the bread and beat the eggs in a small bowl. Now
put the bread butter side down in the frying pan and put 1 tsp of butter into the saucepan. Raise the heat a little under the frying pan. Smear the melting butter all over the bottom of the saucepan and up to about a 1/2” around the sides. When all the butter has melted add the 1 1/2 Tbsp cream. As soon as the cream bubbles add the beaten egg, make sure the flame is low and start stirring. While you stir watch the bread in the pan and turn it when it browns on one side.

Keep gently stirring and folding the eggs. Curds will form and you want to keep these broken and small so keep scraping the bottom and sides and stirring in the curds. (Now you can add a tiny pinch of salt, if you like.) 

Do not let the mixture dry out, it needs to be nice and creamy! As soon as it is mainly curds remove it from the heat.

Now you need to be quick!!! Put the fried bread on a plate. Give the egg one last stir, scrape it from the bottom and sides and divide it between the slices of fried bread. Add a tiny pinch of salt, if you like and a nice grind of black pepper. If you feel adventurous you can add a few chopped chives and some chopped parsley!

Do not leave any time between serving and eating. Eggs can become quite unpalatable when left to cool on the plate.

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