Random Yummy

Every morning, I have eggs. Most mornings it will be two eggs. Sometimes, if I know lunch will be delayed, I’ll have three eggs.

Sometimes I add a dash of pure pouring cream. What do I mean by pure pouring cream? It’s cream without any thickening agents added.

Many days each week, I’ll add a little cheddar cheese which is grated.

Sometimes, the technique is more of a scramble, but lately, I’d added a flip and I’ve enjoyed what is an omelette with a fluffy scrambled eggs like texture. The outside has a little crunch as a result of the butter caramelising a little.

I use a small glass jug and chopsticks for preparing my eggs. After cracking a couple of eggs into the jug, I add about ½ a teaspoon of salt and then whisk with the chopsticks.

Adding cream is a luxury that on some mornings, feels decadent.

A large pinch of grated cheese adds a little extra flavour and mouthfeel.

I melt a large wodge of butter into a hot frypan and once it’s melted and bubbling I pour in the egg mixture.

I use the chopsticks to move the slowly setting egg so that curds are formed and liquid egg gets exposed to the fresh metal of the frypan. Everything should be moved slowly and the heat kept gentle. This ensure lovely creamy egg curds forming.

When the egg looks like it’s set and partially cooked through, I turn off the heat and leave the frypan on the stove top while I wash the jug, chopsticks, and anything else in the kitchen sink. This allows the butter and fat from the cheese to caramelise a little.

I then slide the eggs out and with the rim of the frypan, create a fold so it forms an omelette on the plate.

It’s a delicious breakfast. It only takes a few minutes. It makes me happy.