scrambled legs

Something that I rediscovered earlier this year, through a good friend of mine, is scrambled eggs cooked in a pan. I guess I have been a bit lax of late and have resorted to relying on my humble microwave to scramble my eggs. My friend was cooking me breakfast and I seem to remember shouting "why on earth are you cooking your eggs in a pot?". Her retort was that she had always done it that way. And boy, did I feel a bit sheepish. Because those eggs were perfectly cooked.

I had not realised that my microwave took joy in overcooking eggs and I had just dealt with over-cooked scrambled eggs.

a.k.a. Omelette.

My quest in perfecting my scrambled egg recipe had begun. Finding the perfect pot really consisted of me trying the first pot in the drawer and deciding it was useless (so much for non-stick), and settling on one of those heavy-bottomed two-toned pots, like le creuset I think.

Whisking is somehow not necessary. However it is essential that you season after the eggs are cooked. Salt again is a culprit in ruining the moisture levels in eggs. 

I've found in my trials and tribulations that it often helped to take the pot off the heat and continue stirring (vigorously, with a wooden spoon) the eggs over the residual heat allows the eggs to cook thoroughly. Especially when they are very nearly cooked (I like them still very moist and runny). Adding a bit of butter or margarine helps to make the eggs creamy and have a 'glistening' character to it. Obviously, it also helps to stop the eggs from sticking to the pot.


I think I can safely say that I will not go back to using a microwave for scrambled eggs.

Other points to note:

• Use fresh eggs.
• In my opinion, having spent a day comparing barn eggs vs. free range, I would always recommend free range for size, colour and flavour.
• Always accompany with a big steaming mug of tea!