Best recipe: Scrambled eggs



When I say that this is an easy recipe, I really mean it. The trick to cooking moist scrambled eggs is to restrain yourself and let the eggs cook as long as the recipe says, which I found difficult as I don’t particularly like runny eggs. I secretly wonder if Bill Granger uses more cream than the recipe calls for in his restaurant. This recipe is very indulgent and I don’t expect you’d use cream every weekend.

An old boyfriend taught me his secret to scrambled eggs. He used the lowest heat possible and combined half a glass of milk to each egg and then cooking them for at least half an hour. Yawn. I much prefer this quick recipe!

Chef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don’t over-stir – think of these as folded eggs rather than scrambled. The eggs should have the texture of soft curds. It’s best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won’t cook as well. For larger numbers, cook in two pans rather than one.
Perfect scrambled eggs – BBC GoodFood

Scrambled Eggs
Adapted from Perfect scrambled eggs by Bill Granger

2 eggs, organic
1/3 cup pouring cream
10g butter, organic
pinch of salt

  1. Add the eggs and cream to a bowl and mix together with a whisk. 
  2. Heat a non-stick pan to high and melt the butter.
  3. Pour in the egg mixture. Allow the egg to cook and fold them in with a wooden spoon when they have set on the outside edge.
  4. Repeat this until the egg mixture has just set, and just moist. They will continue to cook slightly when they have been turned out.
  5. Season with salt and serve with some hot buttered toast.

Serves 1.

Cooked for the 100 recipes to cook in your lifetime challenge. 

Birds of passion

Unfortunately we were not successful in meeting our monthly goal of 20kg in March. There was also a lack of variety in the produce. The summer was particularly hot and it restricted the hours we spent in the garden. Three different types of bean plants were affected by rust, and the zucchini and pumpkin have suffered from powdery mildew. I know this is an obvious statement, but the yields from a vegetable garden reflect what you did one to two months ago.

We are going to have to pick up our game if we are to meet our yearly goal. Besides the fact I’m not feeling very ‘self-sufficient’. We have not had an over abundance of anything yet. I pictured us having basketfuls of produce and generously giving it away to our family and friends.

A few of the potatoes we planted late last year survived and are having another go, which is good because I can’t source seed potatoes anywhere locally. The passionfruit and choko are starting to flower. A fortnight ago we planted out some cabbage seedlings, and now I’m continuously picking baby caterpillars off them.

I pleasantly discovered that the clusters of white bobby pins that are on our letterbox and door frames are actually lacewing eggs. Lacewings eat aphids and mites so I hope they make themselves at home.

Yesterday while Matt was watering the veggie beds at dusk, ten noisy miners landed on our bird bath making a huge racket. I wondered if the setting of the sun was making them frisky, but then Matt pointed to the shadow of a larger bird circling the biggest gum on the nature strip nearby. Very exciting. We have a bird of prey (yet to be identified) in the ‘hood.

Heart shaped corn fritters

Heart shaped corn fritters, with oven roasted tomatoes and crispy bacon strips. This is an easy recipe to remember and is perfect for a lazy Sunday morning.

Corn Fritters
310g can of corn kernels, rinsed and drained
2 eggs, lightly whisked
2 tbs chopped fresh parsley
2 tbs plain flour
vegetable oil

  1. Place the corn, egg, parsley and flour in a bowl and whisk until well combined. Heat the oil in a non-stick frying pan over medium-high heat.
  2. To create the heart shaped fritters I used a cookie cutter that had been coated in a little butter so the fritter would fall out easily. You can,  of course, spoon a tablespoon of batter straight into the pan.
  3. Repeat to make 3 more fritters, leaving about 2cms apart, and cook for 2 minutes each side, or until golden and cooked through. Repeat until the batter is all gone.
  4. Meanwhile, cut tomatoes in half, and grill the wrong side for 2 minutes. Turn over to the cut half, and sprinkle with finely chopped garlic and parsley or other herbs, and season with salt and pepper. Drizzle over olive oil. Grill for a further 6 minutes.
  5. Cook strips of bacon as usual, and serve together with fritters and tomatoes. Preferably to a loved one in bed!

Serves 2.

Written for the latest Donna Hay Challenge.