Scrambled Eggs

A plate of scrambled eggs peppered with parsley, partnered with fresh toast

The other week I made the “perfect” scrambled eggs. When I decided to make them again so I could take some photos for the blog, I stuffed it lol

A few weekends ago I went to the Sydney Good Food & Wine Show, and bought some truffle cheese and butter. I’ve bought the butter before, but left it in the back of the fridge and forgot about it…

This year I made a conscious effort to use it by putting it at the front of the fridge so I wouldn’t forget!

I read the back of the package as I had questions like:

  • Is this one of those butters that I can spread over toast?
  • Or is it one of those hard blocky ones that you should use in baking cakes and that sort?

In the end, reading the package didn’t clear anything at all, but it did mention putting of wallop of it into some scrambled eggs.

So like, you know, I did.

Silky Smooth

Unfortunately, I don’t have any photos of when I cooked it “perfectly”. The photos here were from another day when I spent too much time fiddling with the camera. Which meant the eggs cooked longer than they should’ve been.

I can assure you when I was cooking sans camera, the eggs were silky smooth, moist, and “perfect”! (to my definition anyway lolz).

Scrambled eggs
Beautiful golden jewels

Basic steps

Prep

  1. Crack open two eggs and let them meet each other
  2. Introduce a splash of milk
  3. Make them dance by whisking with a fork until smooth and all the streaks of yolk have disappeared (Might try a proper whisk next time to see what variables change)
  4. Sprinkle in some hand-ground pepper

Scrambled eggs

 

Cooking

  1. On a pan on low-medium heat, splash in some oil
  2. When hot enough to burn your hand, gently pour in the egg mixture
  3. As it cooks, keep poking, flipping and flopping the mix to avoid cooking flatly (does that make any sense?)
  4. Lop off 2-3 slices of truffle butter and toss ‘em in the pan
  5. Keep flipping and flopping to mix in the butter
  6. Flip and flop until you it’s 80% cooked. It’s critical that it should still be moist, as it’ll keep cooking when you turn off the gas and leave them on the hot steel pan. (If it looks dry, mate, you’ve failed. Make sure no one sees your scrambled eggs.)
  7. Serve your scrambled eggs on the $1.50 grey plate you got from Kmart. Put some toast on the plate too (I prefer Helga’s, and unbuttered)
  8. Sprinkle some salt and parsely for a bit of colour
  9. Take some photos and write a blog about it

Scrambled eggs

Scrambled eggs
Depth of field is narrow here. Whoopsie.
Toss some parsley and some salt on it mate. Might as well.
Toss some parsley & some salt on it, mate. Might as well.

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Related

If you were wondering if the Good Food & Wine Show was good this year, I’d say, No. The show moved to Darling Harbour and compared to other years when it was at Homebush, I’d say it’s lost its magic.
http://goodfoodshow.com.au

Tamar Valley Truffle Butter
https://www.tamarvalleytruffles.com.au/shop/tasmanian-truffled-butter/