I thought I had it down pat. The perfect, fluffy, light and delicious scrambled eggs. But no, as always in cooking, there was more to learn. Watching Junior Masterchef Australia, I heard one of the young cooks mention olive oil. Another took out cream from the oantry as an essential ingredient. And one of the judges talked about making scrambled eggs on an almost cold pan, stirring desultorily. Hmm, I ruminated, and promptly put my thoughts to the test yesterday at breakfast. Apart from missing snipped chives, these are, honestly, hand-on-my-heart, the very best scrambled eggs I have ever tasted. Fluffy, light, buttery and with that delicious flavouring of olive oil...
5 eggs ( for 5 ppl) - or more if you want to be generous
Freshly ground pepper - can not stress this enough!!!
1 tbsp butter
1/2 tbsp good quality extra virgin olive oil
1/2 cup cream
Salt to taste
Break the eggs into a bowl and lightly stir until the eggs and yolk are well mixed, but don't beat the eggs. Lay the pat of butter on the saucepan and turn the stove on low. Add the olive oil. In 2-3 seconds, add in the mixed eggs. Let them cook on the lowest possible flame. As you see the eggs coming together, stir gently with a wooden spoon, or if you want to show off, shake the pan from side to side. Keep doing this occasionally until you see more solid than liquid in the pan - it can take up to 5-7 minutes, so be patient. Add in the cream and switch off the heat. Add salt and mix; top with pepper. ( I like my scrambled eggs to be solid but not hard so I added the cream a little bit later).