We had a lovely day today and it started out with a delightful breakfast of scrambled eggs on toast. I can hear you asking if this is orgasmic and yes, yes it is.
I used to make scrambled eggs the way most people make scrambled eggs. I cracked them into a bowl, whisked them up and added a bit of salt and pepper and a splash of water and into a frying pan.
Then Gordon Ramsay came into my life. Videoly speaking, he came into my life.
The next morning I got up, trudged to the kitchen and said, “Would you like some scrambled eggs? I’m going to try something different.”
“No, thanks, can I have a fried egg?”
I made his egg and went to make my scrambled eggs. I did it just the way Gordon did in his video and Oh My! I added the butter and eggs and stirred until nearly cooked and then added salt, pepper, sour cream and chopped fresh chives. I was in heaven.
“These are wonderful, would you like a bite?”
“Nah, I’m right.” (Australian for no thanks)
“You’re missing something wonderful!”
Fast forward several months to today and John slept in. I got up and made scrambled eggs on toast – crappy bread, I know – it was in the freezer. I had watermelon, rock melon and strawberries topped with strawberry yogurt and fresh squeezed orange juice and the most wonderful scrambled eggs. John came in and I put the plate in front of him as if I didn’t know he didn’t like scrambled eggs.
Remember the commercial that went, “Mikey Likes Them!” ? Well, that was John.
“These eggs are really good.”
So I know this isn’t a fantastic recipe but if you like scrambled eggs, give this method a try. You might not like it better but I do. The eggs come out creamy and delicious. I’ve tried adding cream at the end and other herbs but sour cream and chives are my favorite add-ins.
Now some personal news. Today we met one of John’s cousins who we recently discovered lives about 15 minutes from us. Her dad was John’s dad’s younger brother. He died of cancer when he was quite young and Rob gave Liz away at her wedding.
We’re sitting there at the cafe talking about family memories and I asked Liz her her husband about their children – they have 3 daughters. One is a music teacher in Perth, one is a homemaker with a little baby in Brisbane AND… wait for it…
One is an executive with Qantas who as we spoke was in Denmark with Chef Neil Perry to attend the MAD Symposium – the annual gathering of top chefs from around the world. This year the symposium is on guts. I’m filled with envy. (not about guts but about being around all that culinary talent) I hope to catch up with her next time she comes up to visit her mum and dad.
- 2 eggs (per person)
- 1 tablespoon butter (per 2 eggs) softened
- 1 tablespoon chopped chives
- 1 tablespoon sour cream
- salt and pepper to taste
- Turn on the stove to medium-high
- Crack the eggs into a non-stick saucepan
- Add in the softened butter.
- Place saucepan on the heat and with a non-metal spatula stir the eggs rapidly.
- Keep stirring and when the eggs begin to cook on the bottom, remove from the heat and keep stirring.
- Place the pan back on the heat and repeat until the eggs are nearly cooked.
- While off the heat add salt and pepper to taste and the chives and sour cream.
- Place the pan back on the heat and stir to mix the sour cream into the eggs.
- Serve over thick toasted bread