Saturday, November 10, 2007

Perfect Saturday brunch

When it comes to the cooking ability of people, the real miserable ones are often referred to as able to fry an egg, but nothing else. Unfortunately this underestimate of the egg often leads to a laissez-faire cooking process, where people believe that it’s not possible to ruin an egg.

On several occasions I’ve been waken up by the smoke detector when other people have been trying to make egg and bacon for breakfast, I’ve suffered through “soft boiled” eggs cooked for ten minutes, I’ve had dry omelettes and burnt omelettes, I’ve had flat soufflés. But the worst is scrambled eggs. I’ve never been served scrambled eggs cooked to perfection; it’s usually just a pile of coagulated eggs which makes me sad instead of happy.

After reading a cooking book by british chef Gordon Ramsay, I’ve learnt how to make scrambled eggs, and ever since, scrambled eggs have been my perfect lazy hangover-breakfast/brunch treat.

Scrambled parmesan eggs with tomatoes

The right consistensy of scrambled eggs

This is a beautiful combination which feels quite light but still gives you a solid foundation for a day of browsing food stores and buying too expensive wines. The key to making the scramble eggs is low heat, and stop cooking at the right time. Since there will be lots of residual heat in the frying pan (unless you use a thin walled copper pan), you have to have the slices of bread lined up on a plate, so the eggs don’t get overcooked while you slice bread.

Per person

2 eggs
2 tbs cream or milk
1 tbs cold butter, cut into small dices
1 dl grated parmesan (app. – use as much as you want)
One tomato
Two slices of good quality bread
1 tbs chopped chives

Whisk together the eggs, cream and parmesan – spare some parmesan for garnishing – with a pinch of salt. Pour this mix into a small non-stick frying pan on low heat. Stir occasionally. When the mix starts to coagulate, add the butter and stir gently, yet continously. This will lower the temperature. Continue stirring over low heat until the mixture forms lumps, but is still somewhat runny. Remove from the heat and mix in the chives. Divide the scrambled eggs on the slices of bread, place slices of tomato on top, and top with the rest of the parmesan, some Maldon salt or Fleur-de-sel and chopped chives. Serve immediately.

Incorporating the butter into the not yet scrambled eggs

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