Scrambled Eggs

Today I’m making scrambled eggs. I know it seems odd to be creating a whole reel about it but it’s actually something I get asked about a lot. So here we go…

I’m starting with some lush vine tomatoes that I’m roasting in balsamic vinegar and olive oil.  These will be the perfect accompaniment to the eggs.

Pans

Next lets talk about the pan.  I’m using my hard anodised pan from Denby.  It’s old and used and the non-stick surface has all but been scrubbed away but I love it and it makes great eggs. I’m also using my trusty rubber spatula from Pro-Cook which is a miracle tool quite frankly.

For the roasted tomatoes:

• 1 vine of cherry tomatoes
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper
• Fresh rosemary

Pre-heat the oven to 180C (fan) / 356F

Place all the ingredients into a small oven-proof dish and roast for 30 minutes.  Remove and set aside.

For the scrambled eggs:

• 2 large eggs per person (and one for luck)
• A splash of milk
• Butter and olive oil

Now finally onto the eggs.  2 per person plus one extra for love and a splash of milk.  No seasoning at this stage, just whisk it all up well with a fork.

Pop the pan on a medium heat and add olive oil and butter and once the butter is bubbling pour in the beaten egg, leave it for a moment and then begin to move the egg around.  I prefer the ‘drag and fold method which gives a thicker, softer scramble and you just keep going until it reaches the consistency you like, which is medium for me, so I take mine out early… and dry for The Viking so it stays in the pan but with the heat off, for a little bit longer.

Now we place it onto some toast, and this is when we season. With plenty of salt and pepper.  Add your roasted tomatoes on top and you have the breakfast of dreams.

For more egg recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!