You may be surprised that I am devoting a whole post to scrambled eggs. What's there to know about them, I hear you ask? Well, quite a bit.
For seven long and hard years, I had to endure the scrambled eggs made by the gastronauts who ran my school kitchen at Dotheboy's Hall. Watery, and rubbery, like some experimental industrial plastic; I reckon that they had added quite a bit of egg powder and water to the mix.
But scrambled eggs made properly is an entirely different matter. Here's how that great French chef, Auguste Escoffier, made them: Break eight good eggs (yup, eight eggs) into a mixing bowl. Blend them very very gently with a fork. You do not want to beat them. You do not add water or milk. That's what British cooks did in the 1950's. You don't want to add salt at this stage, either, as it makes the eggs watery, and the finished product will end up less yellow. I think it was the restauranteur, Marcel Boulestin, who suggested that Escoffier also rubbed garlic onto his fork to add a bit of flavour to the eggs. I'll have to check up on that one- I may be wrong.
Anyway, now heat a small copper pan. When the pan is hot, add a knob of unsalted butter. Pour in the eggs, and start to cook them on an extremely low heat. In professional kitchens, they would probably use a bain-marie. That means placing the smaller pan over a larger pan full of simmering boiling water to get the lowest heat. As I've got a job of sorts to hold down, and have limited time, I don't do this; but I can only stress that for it to work, you need to set your heat to the lowest possible settings.
Stir slowly with a wooden spoon from the middle, so that the egg sets in creamy curds. It's a real art. You don't want the egg to stick to the pan, yet at the same time, you want the egg to set. When the eggs are almost ready, stir in some cream.
Quickly remove the eggs from the heat. They will carry on cooking in the pan. Now you can stir in some more butter to taste, and season with salt, pepper, and some chives.
As Ian Fleming once wrote: "Scrambled Eggs, Bacon, and Strong Black Coffee- they never let you down." Though I suppose at the same time, he was implying that his women did. Enough said.
