Here’s a super easy recipe for my version of scrambled eggs. It’s a mish-mash of Gordon Ramsay and Jamie Oliver’s technique of making eggs (they’d be upset at being put in the same sentence together, but oh well), with some additions that are just because that’s how Keith likes them.
- 4 really good eggs (organic makes a BIG difference)
- Full cream milk
- Hard cheese, grated (I used Mainland’s Eggmont this time, but honestly I just use what we like that happens to be in the fridge. Cheddar is fine, as is Emmental)
- Parsley, chopped
- Salt and pepper to taste
- In a bowl, whisk eggs. Add an amount of milk equivalent to 1/4 of the egg mixture. Whisk.
- Heat a flat pan on medium-high heat and add egg-milk mixture in.
- Continue mixing with a wooden spoon.
- When the bottom of the egg mixture begins to solidify, take the pan off the heat. Continue mixing so that the entire mixture is the same consistency.
- Put it back on the heat. When the bottom of the mixture begins to solidify again, take it off the heat and continue mixing. Why? Basically, you want to give enough heat for the egg to cook, but not too much that the egg solidifies (if you want that creamy texture), hence the on-off-on-off ritual.
- Once the egg is almost the consistency you like it, while it is off the heat, add in grated cheese (however much you want- I tend to go with a couple of tablespoons full).
- Add salt and pepper to taste. Mix in chopped parsley. By the time you’ve done all this, the egg should have cooked enough in the residual heat of the pan to be just the perfect consistency.
- Serve on grilled bread and garnish with more parsley and ground pepper. If you want an extra oomph, drizzle a little (very good quality) extra virgin olive oil.