I love scrambled eggs, especially if they are cooked correctly. Most restaurant eggs are overcooked, tough, and chewy. Cooking a scrambled egg takes patience and technique. The most traditional method is to use a double boiler, but I use a very low flame and a whisk. The eggs are slowly cooked with a touch of cream and butter for softness. Also, the timing has to be perfect, just as the eggs are cooked into a thick, creamy plate, rich and delicious.
These eggs are simple, but within that simplicity lies the beauty. The hint of tomato and the salt from the Parmesan cheese is a perfect pairing. The chilli flakes add a hint of spice; please do not make the traditional "masala" eggs; the beauty of the dish is in the delicate flavours. Serve with sourdough toast and enjoy your breakfast/brunch.
This is one of those cookbooks that I looked at for a long time and finally decided to get. It is a wonderful cookbook filled with flavours from across the globe. Each recipe turns out superb but be prepared to get many new ingredients on your shelf and spend some time in the kitchen. I highly recommend this book for those who are looking for different flavours.
For more delicious recipes from this cookbook, click here.
Ingredients:
Serves 1
2 eggs
Salt, to taste
1/2 teaspoon pepper
4 tablespoons cream
4 tablespoons butter
1 tomato, finely diced
1/2 teaspoon chilli flakes + to garnish
3 tablespoons Parmesan cheese, grated
Sourdough toast
Chilli flakes to garnish
Parmesan cheese
Whisk the eggs with the salt, pepper, and cream until they are very smooth. Set aside.
Heat the butter and add the tomatoes. Fry on medium-low heat for 3-4 minutes until the tomatoes are broken down and form a paste.
Turn the heat down to low. Add the eggs in a thin stream, whisking them vigorously. Use a whisk rather than a spatula. You want the eggs not to form a crumble but to cook slowly into a thick, creamy mix. Cook for about 5 minutes, adding 3/4 of the cheese to the mix after 3 minutes. Whisk until you have thick, creamy eggs. Do not overcook until the eggs separate and turn into crumbles.
Serve immediately with toast, chilli flakes, and the Parmesan cheese as garnish.
