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Prue Leith’s scrambled egg method may shock lots of people.
“I once had an argument about how to scramble eggs with the famous French chef Albert Roux,” says Leith. “He claimed anything other than eggs gently and lovingly stirred in a double saucepan over simmering water for 20 minutes or so, until you have a mixture as smooth as Hollandaise sauce, was sacrilege. So, I apologise to any like-minded perfectionists – my eggs are scrambled in seconds.”
“The trick is to yank them off the heat and tip them on to the toast while some of the mixture is still just liquid. And the toast is important. I like it well toasted, so there is a bit of crunch round the edge. Sourdough bread makes the best toast because it’s tough enough not to disintegrate under the wet scramble.
Marmite and rocket aren’t traditional, but “after hundreds of Sunday-night scrambles in front of the telly, I think this version is probably my favourite”, she says.
Perfect scrambled eggs
Serves: 4
Ingredients:
4 thick slices of bread with about 60g butter
Marmite (optionally available)
8 giant eggs
100ml entire milk
A couple of good handfuls of rocket leaves (optionally available)
Salt and black pepper
Method:
1. Toast the bread. Use about half the butter to butter the slices and unfold them flippantly with Marmite, if utilizing. Put them on heated dinner plates. Keep heat.
2. Blitz the eggs and milk briefly collectively in a blender, or whisk them in a bowl till there are not any streaks of egg white. Season with salt and pepper.
3. On a medium warmth, soften the remaining butter in a big non-stick frying pan and pour in the eggs.
4. Using a spatula or fish slice, preserve the combination shifting. Don’t stir wildly – simply scrape the combination from edge to center as the eggs solidify. When they’re virtually all cooked, with solely 20 per cent or so nonetheless runny, spoon the combination on to the toast – by the time you might be achieved, all the egg will probably be cooked, however nonetheless moist and glossy.
5. Drop a handful of rocket on to every plate, when you like, and serve directly, maybe with somewhat further black pepper over the high.
‘Life’s Too Short To Stuff A Mushroom’ by Prue Leith (Carnival, £25).
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