Fact: I am not good with eggs
They are something I’ve been cooking since I was a kid and I first brought my mom that breakfast in bed that she “loved”, but like so many things that I’ve always done a certain way it’s not often the best way and although they seem so simple to make, I realized I have never actually learned the tips and tricks that go with making ah-mazing eggs.
The other day I made Corey and I some scrambled eggs and they were terrible! I rushed it on far too high a heat so they were rubbery and weepy. Gross. I tried to save them by adding cheese and when that didn’t work I hid Corey’s in a wrap and voila breakfast burito was served. I quickly snuck off to the kitchen to wash away all the weepy evidence.
Luckily when I was working as a chef on yachts my Russian boss would always just have boiled eggs. “Joiee wan eeeg, 2 meenutes” Easy enough.
So I decided I’m going to master scrambled eggs once and for all. I hit up google and read almost every article on how to make the best scrambled eggs. What I learnt is that there are a few tricks to it that are so simple but leave you with silky, creamy scrambled eggs and I’m going to share those tricks with you here:
1. Beware the ratio of milk or cream to eggs that you are using because cooked egg can only hold a certain amount of liquid. Try this ratio of 2 tsp of milk to 1 egg.
2. The heat of the pan is incredibly important! To avoid dry, flaky eggs don’t overheat the pan. Cooking over medium heat is best.
3. The last bit of cooking happens off the heat so timing is everything . When the eggs are 3/4 cooked remove the pan from the heat, fold over twice and let the residual heat finish them off.
4. Always use lovely fresh eggs.
5. Give it a good whisk and put some elbow grease into it. Whisking incorporates air and makes your eggs fluffier.
This recipe is an ode to Bay Leaf restaurant in Byron Bay which has the best breakkie menu around in my opinion. Think “Breakfast Greens with Buckwheat and Feta” or my favourite, the “Scramble Special”. Creamy scrambled eggs on toasted sourdough with avocado, pesto, feta and chilli. Oh my it’s so gooooood.
- 4 eggs
- 8 tsp milk
- 2 slices of sourdough toasted
- ½ avocado
- 30g feta cheese
- 1 red chilli sliced
- For the herbed oil:
- 1 handful of mixed fresh herbs ( I used basil, dill, parsley and oregano from our garden)
- 100ml olive oil
- Heat a thick based pan over medium heat.
- Whisk the eggs together with the milk.
- Pour into the pan and let it sit for 20 seconds then begin to move the egg around with a wooden spatula lifting from the outside to the center.
- When the eggs are ¾ cooked remove the pan from the heat, fold twice and set aside.
- using a small food processor combine the herbs and olive oil with a pinch of salt and process until the herbs are finely chopped.
- Plate up your toast on two plates. Assemble with baby spinach then the scrambled eggs, avocado and chilli. Crumble the feta over and drizzle the herbed oil over the top.
- Serves: 2