How do you like your eggs? Scrambled !

Eggs! I love eggs. Soft boiled, hard boiled, poached, sunny-side up, over-easy, baked, fried - any way really. My favourite? I would have to say, scrambled. And eggs on a lazy weekend morning, are especially nice.

I was probably eight, when I successfully cooked scrambled eggs all on my own. Mom had showed me how to make them on several occasions and even guided my hand so I could get the gentle feel required to master the art. Then one day, with great pride, I remember exclaiming that I could make the fluffiest, creamiest eggs ever! And they were really good. Once that happened, I was in charge of making scrambled eggs every time.

In Malcom Gladwell's book, Outliners, he explains that people don't become masters at complex things until they have accrued 10,000 hours of practice - I am pretty sure that I have surpassed my 10,000 hours. You may not think that making scrambled eggs is complex, but it is. Even Gordon Ramsey set up an egg challenge on the TV show, MasterChef. I'd win that one for sure! Well, I would hope so.

Want to create your own deliciously creamy and fluffy scrambled eggs? The process is simple and straigh forward and I have included a few tips...

1. Start off with fresh eggs. White or brown, Omega-3 or free-range, it's up to you. Crack eggs into a bowl.

2. Add a pinch of salt and pepper. Sometimes I like to add a sprinkle of granulated garlic or when I am feeling a little spicy, a shot of cayenne to add a little heat.

3. Whisk the eggs until frothy and evenly coloured. Set aside.(Some people add a bit of milk or even water. I don't add either.)

4. Place a non-stick skillet over low heat. Low heat = delightfully scrambled eggs. Otherwise, you're really frying the eggs and they will cook too quickly and not obtain the fluffiness and creaminess you desire.

5. Add a teaspoon of butter, paying attention that the butter doesn't brown, but rather just melts and doesn't sizzle.

6. Once the butter has melted, add the eggs.

This are now the crucial steps:

7. Using a spatula, slowly move the eggs around the pan,

scraping the cooked bits and then jiggling the pan so the uncooked

bits come in contact with the bottom of the pan. 

8. Allow the bottom cook slightly and then gently scrape

and mix the eggs again.

9. Continue this until you have fluffy, creamy eggs. 

They may even look slightly underdone. 

That's ok, the eggs themselves will continue to cook.  

Do not overcook the eggs!

10. Remove from heat. Voila!

Bon Appetite!
Rosie