Scrambled Egg Recipe
Perfect Scrambled Egg
In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.
Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette.
Yields: for one
2 Whole Eggs
30 ml Cream
15 ml Salted Butter
Salt and Pepper
1) Whisk, to bring, the eggs and cream together. Place a pan on the stove (be careful not to use too large a pan as the eggs will cook too quickly and become dry and rubbery).
2) Add butter and then egg mixture.
3) Cook on a low heat, allow egg mixture to settle and then start using a plastic spatula to make the mixture scrambled.
4) Season once eggs are cooked to ensure eggs do not toughen up.
5) Serve immediately as cooking continues.
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I look forward to hearing from you.