On the Seventh Day God Made Scrambled Eggs
By Mahons On March 3rd, 2013Is there anything closer to Heaven than Sunday morning, a cup of tea/coffee, toast and scrambled eggs? I think not. Even Paul McCartney’s “Yesterday”, perhaps the most famous love song of the rock era, was originally written as an homage to scrambled eggs.
Sure I enjoy them boiled, fried (over easy not sunny side up), poached and in an omelette. But les oeufs brouilles, as the French say, are the huevos with the mostest. How to cook scrambled eggs often leads to bitter argument. Some favor fully beating them before applying them to the heat (a similar experience to an education at a school run by Catholic nuns). Others think they should be applied to a cold skillet and stirred therein as the heat gradually increases. If you want my advice, choose what you yourself prefer and follow the counsel of no other man, in other words treat scrambled eggs like whiskey.
Moist, fluffy and served hot. I myself apply only salt and pepper, though I know people who swear by ketchup, hot sauce or Worcestershire sauce. A crucial element is time devoted to the consumption, and by that I mean time to enjoy them while suspending for a moment the cares of the World. A lazy lingering breakfast that continues well into what could have been a productive morning is critical to the full scrambled eggs experience.
I prefer eating them without human company. However, I do enjoy the company of bacon, necessarily temporary as it may be. Some vegans think the taking of dairy products is as exploitive of animals as the slaughter of them. All I can say to that is when it comes to breakfast the chicken contributes but the pig fully gives his all. I fully appreciate both of their efforts. Cholesterol paradise with a bit of the Sunday newspaper thrown in for good measure. I don’t advocate putting all of one’s eggs in a basket, but if you do, then on a Sunday morning make mine scrambled.
Great piece of writing Mahons.
The smells of coffee and bacon almost ready for the table are among the great simple things on earth.
I could not agree with you more , you truly are a refined gentleman .
Just to prove that I don’t always bitch – great essay, a tribute to breakfasts everywhere.
I don’t get it?
I was bought up in the era of ‘Go to work on an egg’ eggs are good for you in almost any form .. yet the Consultant heart surgeon told me to keep away from eggs.. well I can have one egg per month scrambled with no salt, no butter and no milk? bad Cholesterol packed apparently
The times they are a changing .. confusing, but changing they are.
Harri -
Ignore him. Cholesterol is good and necessary for life. Every living cell contains it and 75% of your body’s cholesterol is produced in the liver. You’ll come to much more harm by lowering cholesterol. And if he ever mentions statins, run away quickly.
There’s only way to do scrambled eggs.
A hot pan; a knob of delicious, healthy, fat-laden butter; beat two eggs in a cup with sea salt and pepper; pour in when the butter;s foaming; fold in the eggs with a wood spatula, drop in another knob of delicious, healthy, fat-laden butter, fold in the eggs and take off the heat before they’re done.
Have them on toast with ketchup.
At the weekend a bacon sarnie is good form, with ketchup and a gallon of coffee.
Chef has spoken.
Well done Mahons.
Me and her will never agree on eggs. I am for poached (a few drops of white vinegar in the water make all the difference to the texture) and she is for scrambled, which make a terrible mess of the saucepan.
Obviously a man of immaculate tastes . . . athough you miss something.
It is absolute sacrilege nay, heretical to eat scrambled eggs sans it’s natural accompaniment.
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Paul,
HP or Daddies on chips eggs bacon toasted cheese baked beans sausage bacon.
Hot pepper sauce on stews, soups dumplings omelettes risottos pizzas
Tomato ketchup on burgers and chips.
Never spoil food by going without condiments.
100% in agreement but we disagree on one thing.
“Hot pepper sauce on stew”
HP on beef stew is an absolute must then, perhaps some chilli or curry powder etc.
Mahons
I can almost taste them!
My general preference is a poached egg and with crispy grilled bacon with rind. I do like to rung the changes with scrambled.
Peter I am put off by the mess it makes of the sausepan but I get quite good results from the microwave. It took a bit of experimenting though.