Introduction:
My grandma was an absolute card. A cheeky scallywag from Liverpool, she was a real bag of fun that would tell you how it was. I used to love going to the grocers with her where she would pick up a vegetable or piece of fruit push her thumb into it and then throw it back in disgust at the abhorrent lack of quality. Only when the item was right would she then carefully place it in her basket. Despite her complete practical approach to cooking she cared about what her grandchildren ate. Never was this more apparent than when she cooked scrambled eggs. I have vivid memories of delicate, light and airy eggs, perfectly seasoned and served steaming on crunchy toast. There was no technological whizz-bangery going on; just an electric hob, trusty old pan and a wooden spoon that had worn down to about half its original size. But as my childhood memories resurface I remember them being breakfast Utopia.
Over my life I have been served an almost infinite variety of scrambled eggs. From the seemingly ‘gourmet’ ‘sloppy’ variety, which seem to be the trend at the moment, to the overcooked microwaved variety; I never return to a café that has served microwaved scrambled eggs – the notion and the result is nothing short of culinary blasphemy. I have also had incredible scrambled eggs, where the chef has understood and accomplished the balance between being actual scrambled eggs and being light and tasty.
I have tried and tested different recipes over time and this is the one that I am really happy with. I am sure you’ll love this plate of indulgence; they sit on that fine line between being under and over cooked, and they have an unctuous manner about them. Get in your kitchen, crack open those eggs and go and treat yourself, or even somebody else.
