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.
- 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