Perfect Scrambled Eggs without standing and stirring. Gotta love that on a busy morning when you are scrambling to get the family out the door!
Gordon Ramsay has a simple test for new cooks in his kitchens: “If they can make the perfect scrambled eggs you know they know how to cook properly.”
I was brought up on scrambled eggs, with the scramble more to do with scrambling about in the morning before school, minimising a calm and leisurely breakfast time. Whether the eggs were fluffy or knobbly was neither here nor there. They were breakfast, and there was no dispute: mum cooked, we ate. What we had was the flavour of the eggs without any attempt at refined texture.
It wasn’t until some years later I understood what it meant to have fluffy scrambled eggs. These were, effectively, a savoury custard that had thickened to all but an homogenous mix of eggs and milk and plenty of butter, with no sign of curds; a savoury custard that was buttery and rich, had texture but also a lightness that was more ethereal than scrambled. Perfection depends now, as well, on the toast: anything less than a lightly buttered, highly textured crusty sourdough is a waste of energy and a compromise.
In the finest techniques of French cooking, the eggs are cooked gently in a bowl over simmering water for up to 20 minutes. The Thermomix makes this perfectly every time, in no more than eight to 10 minutes with no weary wrist and no last-minute panic. Get the Thermomix started, have a quick shower, dry off, put on the bathrobe and the toast and Boom!
words & recipe Geoff Slattery
TASTE:
You can mix through any favoured candidate to add more body or texture to the eggs. Good choices include chopped smoked salmon, just-shelled oysters, just-cooked scampi, pan-fried mushrooms; and for those with a real death wish, your favourite soft cheese. Of course, they really need nothing added to start the day wonderfully well.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 4 eggs
- 100 Grams full cream milk
- 50 Grams unsalted butter BUY
- 1 Pinch pink salt flakes BUY
- 1 Bunch chives, chopped as garnish/enhancer (or your favourite soft herb)
Do
- 1
Break the eggs into a bowl, to avoid any wayward shells making their way into the theatre of action.
- 2
Add the eggs, milk, butter and salt to the Thermomix bowl. Whizz 5 sec/speed 6.
- 3
Cook 8 min/90°C/speed 4. Check at 7 minutes if you prefer a runnier consistency.
- 4
When cooked, scrape down sides and lid. Some people like them at this stage, (that would be me) But, for a finer consistency whizz 5 sec/speed 9.
- 5
Season to taste and serve with best bread, toasted and buttered, with the chives (herbs) sprinkled liberally over the top.
