Taste of home

scrambled_560.jpgI’ve tried some incredible food whilst travelling around the world and indeed on our own fair shores. I’ve eaten Hainanese chicken rice at a stall in Bangkok, sat on a tiny plastic stool in the street. I’ve tried jamon in Valencia’s central market, tasted some of the finest steak imaginable cooked at Goodman’s restaurant in London. And I’ve tucked into raw scallops plucked straight from the sea by Masterchef winner Mat Follas on the Dorset Coast.

There have been some incredible eating experiences, unforgettable with tastes that I can still remember as if I had just eaten them.

When I get home, though, there’s always one thing I crave. Whether I walk in the door at six in the morning or midnight I always reach for a saucepan, pop some toast in the toaster and scramble some eggs.

It’s a hugely comforting and easy and yet deceptively luxurious dish. I don’t gild the lily either – no smoked salmon, truffle or cream for me. The method though, is key – patience is required.

I take 3 eggs (medium size) and whisk till smooth. I add pepper, no salt at this stage as it prevents the eggs from coming together. I melt butter in a saucepan over a medium heat and then pour in my eggs, stirring

I don’t rush, I don’t turn the heat up, I just let it do its magic, thickening slowly, until it finally comes together at which point I season it well, remove it from the heat and spoon it only toast thick with butter. This is, after all, my comfort food.

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One comment

  1. Scrambled eggs are my favourite too. Love your blog too! Holly :-)

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