Scrambled Egg Recipe

Perfect Scrambled Egg

Recipe by Jackie Cameron

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette.

Yields: for one

Ingredients:

2 Whole Eggs

30 ml Cream

15 ml Salted Butter

Salt and Pepper

Herb Selection

Method:

1) Whisk, to bring, the eggs and cream together. Place a pan on the stove (be careful not to use too large a pan as the eggs will cook too quickly and become dry and rubbery).

2) Add butter and then egg mixture.

3) Cook on a low heat, allow egg mixture to settle and then start using a plastic spatula to make the mixture scrambled.

4) Season once eggs are cooked to ensure eggs do not toughen up.

5) Serve immediately as cooking continues.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713