So which did come first… the chicken or the egg? Well, on this blog, it’s the chicken as we had them last week, so this week it’s the egg! Julia adores both scrambled eggs and omelettes and makes them so well I thought it was worth asking her how she does it. So here you are from the horse’s mouth or should that be from the chicken’s beak?
I keep hens because they’re great fun and I’m lucky enough to have the room but, of course, the main reason is for their eggs. Our hens produce rich golden yolks that make omelettes and scrambled eggs look really appetising as well as tasting wonderful. Eggs make excellent cheap, nutritious and simple meals in minutes – a convenience food if ever there was one! I am sure you all know perfectly well how to make scrambled eggs but it’s interesting hearing another cook’s methods – do you remember Delia teaching us all how to boil an egg? Very useful advice it was too!
Allow two eggs per person, or three if you are feeling hungry. I add salt, freshly ground black pepper and whisk very thoroughly with a fork – and that’s it. I use a non-stick (very important!), heavy-based frying pan that is 9” across. I get this hot (no need for butter or oil) and then pour in the eggs. Gently stir, using a silicon spatula, the silicon works well as it’s slightly soft and means you can cleanly push the egg off the base of the pan as you stir, so you don’t get a coating stuck to the pan, end up with a bit of a mess.
Turn the heat down really low (I use gas which is nice and responsive), then just stand there and stir gently, for about 4 or 5 minutes, until you end up with a very smooth, creamy scramble – no big lumps, or hard bits. Stop while it’s still soft and moist and tip straight onto the hot buttered toast that you remembered to put in the toaster earlier!!
I allow the same amount of eggs per person, and use the same non-stick pan and spatula and, again, there’s no need for any fat. I get the pan hotter this time and will drop a little bit of egg mix in to check that it is hot enough to start cooking on contact. Then I pour all the mix in, and after about 10 or 20 seconds, when it has formed a thin cooked layer on the bottom, start pulling the mixture in from the sides. It’s rather like ‘rumpling up’ a sheet and creating folds. I always find this bit very therapeutic!
Keep doing this, angling the pan every now and then to let any uncooked egg mixture in the middle escape onto the hot pan to cook. This is a quick process and the whole thing can be done in about a minute. While it is still very moist, and even wet, in the middle, you can chuck in some grated cheese or your cooked mushrooms. Lift up the edge to check it is slightly golden underneath and then slide it out of the pan. I always flip one half over the other as it leaves the pan as this gives you a lovely hot filling inside the perfectly cooked egg. DON’T overcook it and end up with a brown underside or it will be like shoe leather!
And of course, the options are endless – using different fillings in your omelette (I love crumbled goat’s cheese!) or making a more robust Spanish omelette with lots of veg, or even a frittata with potatoes and bacon, ham, sausage … I could go on!
How do you cook your eggs? Do you have any cook’s tips? Do share as it’s always great to learn something new!