Scrambled Eggs ( restaurateurs please STOP microwaving them).

As Valentine’s Day falls on a Sunday this year what would be nicer than to be served breakfast in bed?  For me the perfect cooked breakfast would consist of creamy scrambled eggs, crispy rashers, flavoursome black pudding and a succulent grilled tomato with whole-wheat toast.  I’d much prefer that to a box of chocolates or a bunch of flowers but the eggs would have to be perfectly cooked.  Cooked with care, with time, with love.  That means NOT microwaved.
Scrambled Eggs

Too often lately I’ve experienced freshly cooked breakfasts served in restaurants where the scrambled eggs have been microwaved.  HELLO that’s not cooking! Where’s the care in that? I’m paying for the treat of someone doing the cooking for me and they should be experts at whisking up delightfully creamy scrambled eggs.  It takes a little more time but just do it.  Restaurants, cafes, hotels please STOP microwaving our scrambled eggs.  It’s for your own good because we, the customer, simply will not come back.  Show us that you care, by whisking and stirring and serve us up a delightfully fluffy, creamy concoction and we’ll return time and time again.

Here’s my recipe for perfect scrambled eggs :

Scrambled Eggs
You will need:
Knob of butter per person
2 scrambled eggs per person
Splash of milk
Good pinch of salt and white or black pepper
Fresh parsley or chives to garnish
Method:
Whisk the eggs in a bowl with the milk, salt and pepper.
Melt the butter in a saucepan over a medium to high heat.
Pour in the egg mixture and using a wooden spoon give it a good stirring.  Continue to stir frequently as you do not want any to begin to stick to the bottom of the pan.
Cook to your desired consistency – I tend to keep them on the wet side of moist as they will continue to cook and dry further when taken off the heat.
Serve topped with a good sprinkling of freshly chopped chives or parsley and a side of whole-wheat toast.
Enjoy!
‘Til next time, Sheila