Perfect scrambled eggs
Scrambled eggs should be cooked over a medium to low heat, stirring continuously so as to create soft curds throughout, rather than creamy on top and overcooked underneath.
I find that adding liquid such as cream or milk to the eggs before cooking can make the finished texture a bit watery. Adding a knob of butter just before they finish cooking not only enriches them but also helps prevent the eggs from overcooking. Once they’ve stopped cooking, they can be kept warm happily in a low oven or in a dish set over some hot water. (A bain-marie)
Bottarga is magical ingredient which I always keep in my fridge. It is the cured roe of grey mullet and because it is cured, it keeps for ages and can be grated over a dish to provide an instant flavour hit when needed. The flavour is deeply savoury (umami) with a creamy, rich fishiness that perfectly compliments scrambled eggs. Served on a piece of buttered sourdough toast, this is decadent, luxurious and most importantly, incredibly simple.
- 3 eggs, lightly beaten
- 30g unsalted butter
- Sea salt and freshly ground black pepper
- Lightly beat the eggs and season with a little salt and pepper.
- Melt half of the butter in a pan over a medium-high heat and let it start to foam before pouring in the beaten eggs.
- Don’t worry if the butter browns a little as it will make the eggs taste even better.
- Stir the eggs with a spatula or wooden spoon, moving it continuously across the bottom of the pan until the eggs have formed soft curds. Remove from the heat and stir in the remaining butter – this will help stop the eggs from overcooking.
- Serve immediately, piled on to hot buttered toast.