Excuse the long post… There seems to be quite a bit to cover for a dish that many of us consider to be elementary. The amount of scrambled eggs that are served rubbery, watery, tasteless and frankly, inedible, is quite shocking. This is why I never order scrambled eggs when having breakfast out.
There is a lot of conflicting information about something as simple as scrambled eggs. Everyone seems to have their own preferred way of making scrambled eggs, the feelings and opinions run strong and deep, just like with cooking rice. The only common denominators are that scrambled eggs so indeed require eggs and butter, and that there is some sort of stirring involved.
Two of the biggest arguments appear to be when to season and whether or not to add milk or cream. To see what some of the biggest names in the culinary world have to say on the matter, click the links: Maggie Beer; Alton Brown; Auguste Escoffier; Bill Granger; Gordon Ramsey; Delia Smith.
The main points to consider when cooking scrambled eggs:
Preparation – Have everything ready to go before you start. Butter in the pan (but no heat yet), eggs in a bowl (but not whisked yet), and additional ingredients you are going to add at the ready.
Heat – Scrambled eggs should be ‘scrambled’ over low heat. This enables you to control the consistency of your eggs, as well as reducing the risk of overcooking.
Whisking – Whisking is key to making perfect scrambled eggs every time. Whether you use an actual whisk or a fork doesn’t matter. What matters is that you whisk the eggs for long enough to completely incorporate the egg yolks and whites. Your mixture should not have streaks of egg whites. And the more you whisk, the more air you create, leading to fluffier scrambled eggs.
Timing – The eggs should be whisked just before you add them to the pan. If you whisk them and then leave them standing while you find the right pan and melt the butter, you’ll lose all of the air you incorporated into the mixture.
Cooking – Scrambled eggs should never be left in the pan long enough to brown. If they’ve reached this stage, they are burnt and will be quite flavourless and very chewy. Not a great combination… Eggs continue to cook after they have been removed from heat; this means that scrambled eggs are ready when they are still soft and a little wet looking, but not runny.
Additions – If you want to add cream, milk, ricotta, fetta, cottage cheese, crème fraiche, cheddar etc. do so just before the eggs are ready. This will allow enough time for additional ingredients to heat up, but not enough time for them to allow the eggs to separate from the excess liquid and overcook.
Seasoning – Salt especially can cause eggs to break down and turn watery, which once again leads to overcooking. It is best to season scrambled eggs while they are still a tad runny, just before they set and are ready to be removed. This includes seasoning with fresh herbs as well.
So why am I sharing a recipe about scrambled eggs? Well, if you’ve never had scrambled eggs with fetta, I’d like to encourage you to do so. You won’t be sorry! And the parmesan toast is just a bonus.
Scrambled Eggs with Fetta on Parmesan Toast
- 4 eggs
- 50g fetta (crumbled)*
- Pinch or two of garlic or sea salt*
- 85g butter (divided into 10g and 75g)
- 4 slices of bread
- 1 garlic clove (minced)
- 90g parmesan cheese (preferably freshly grated or pre-packaged shaved parmesan, NOT the pre-packaged grated variety)
- Preheat grill to medium.
- Soften but don’t melt 75g of butter and combine with the minced garlic, mixing well.
- Place the bread slices under the grill and toast one side until golden, about 2 to 4 minutes.
- Melt the remaining butter in a frying pan over low heat.
- Crack the eggs into a mixing bowl and whisk for at least two minutes or until the mixture is hemogenous. Pour mixture into the pan and allow to sit for a minute or two.
- Remove the bread from under the grill. Flip them over, lather them with the garlic butter, sprinkle with the parmesan cheese and put back under the grill for another 2 to four minutes, or until they are golden brown and the parmesan has melted.
- With a flat spatula or wooden spoon (your personal preference) begin to gently scrape and fold the eggs. Do not break them though; you just want to move them around as they cook. (The more you stir the smaller curds you will have. If you’d like longer curds, you can stir less frequently.)
- Remove the parmesan toast from the grill and set aside.
- When the eggs are only slightly runny, add the crumbled fetta and fold gently to incorporate and then season with garlic or sea salt.
- Once the eggs are no longer runny but still wet, remove the pan from the heat, divide the scrambled eggs between each piece of parmesan toast and serve immediately.
* Depending on the saltiness of the fetta used, you may not need to use any additional salt.