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2 posts tagged eggs

My first experiment with the black truffle butter that I bought from Truffle Hunter at the Abergavenny Food Festival. These creamy, slow-cooked scrambled eggs had about 1.5 Tbsp of it, plus a teaspoon of double cream, salt, white pepper, and parsley. I lucked out on the amount; the truffle taste was just about right (I think it can be off putting if it’s too strong). The butter is very convenient; following the advice I was given when I purchased it, I froze it, and I’m just chipping a little off as needed. It keeps for six months or so like that, apparently.

We served the eggs with pan-fried streaky bacon and avocado dressed with olive oil and a pinch of wild garlic salt.

My first experiment with the black truffle butter that I bought from Truffle Hunter at the Abergavenny Food Festival. These creamy, slow-cooked scrambled eggs had about 1.5 Tbsp of it, plus a teaspoon of double cream, salt, white pepper, and parsley. I lucked out on the amount; the truffle taste was just about right (I think it can be off putting if it’s too strong). The butter is very convenient; following the advice I was given when I purchased it, I froze it, and I’m just chipping a little off as needed. It keeps for six months or so like that, apparently.

We served the eggs with pan-fried streaky bacon and avocado dressed with olive oil and a pinch of wild garlic salt.

Scrambled eggs (with cream cheese and spring onions) and smoked salmon on a toasted English muffin.

I often make this (or variations on the theme) as a luxury weekend brunch. I prefer my scrambled eggs to be loose and creamy rather than fluffy and dry, so I break eggs directly into the frying pan (bonus — less work!), roughly scramble them with a spatula, and  then cook them slowly with infrequent stirring. Dairy (usually cream cheese or a little light cream) and seasoning goes in at the end, not the beginning — I’ve read that salt added beforehand can toughen the eggs if added beforehand, because it draws water out of the protein cells. The cold-from-the-fridge dairy also helps to arrest the cooking process too, stopping the eggs from drying out. —Rich

Scrambled eggs (with cream cheese and spring onions) and smoked salmon on a toasted English muffin.

I often make this (or variations on the theme) as a luxury weekend brunch. I prefer my scrambled eggs to be loose and creamy rather than fluffy and dry, so I break eggs directly into the frying pan (bonus — less work!), roughly scramble them with a spatula, and then cook them slowly with infrequent stirring. Dairy (usually cream cheese or a little light cream) and seasoning goes in at the end, not the beginning — I’ve read that salt added beforehand can toughen the eggs if added beforehand, because it draws water out of the protein cells. The cold-from-the-fridge dairy also helps to arrest the cooking process too, stopping the eggs from drying out. —Rich