The Perfect Scramble

The perfect scramble, marinated mushrooms and toasts

If I had a personal chef, I would have him cook me breakfast like this everyday. It's not that it's hard to make, it's just not exactly my cup of tea to be up to my elbows in grease for plate of hot breakfast. So, yes, a personal chef that abides my morning needs gastronomical whims and fancy *jots down in notebook*

Eggs. I like my scramble eggs soft, creamy and gluants, which translates to gooey in French. I never used to like gooey eggs I was used to my mom's quick fire scramble which are nicely formed firm clouds with bits of brown bits from the hot wok. Gooey eggs to me were yucky before because I never had good ones made for me. I actually had scrambled eggs that is gooey in a 5-star hotel in Bangkok once and it was so poorly made, it was sweating liquid on the sides (happens because you seasoned the eggs while cooking a scramble, a big no-no), which makes the whole tray looked like vomit. EUGHH...

I have since had great gluants scramble eggs and I can't get enough of it. It's the only way of eating scrambled eggs, in my humble opinion, thanks to Gordon Ramsay. The little secret to making perfect eggs is to start with a very low heat and constant stirring, first. No oil is added but a bit of butter is thrown in with the eggs at the start of cooking. The butter helps glaze your eggs and gives it fantastic flavor. Oohh..i can write the whole recipe OR you can watch Mr. Gordon Ramsay help you impress your loved ones ;)



I don't use Crème fraîche on my eggs, I add a tablespoon of milk instead. It's very, very nice too! :)

My breakfast includes marinated mushrooms and toasts. These marinate mushrooms are simply delicious eaten cold or warm. It gets better as time goes by and it keeps well for up to a week. I will post the recipe for marinated mushrooms soon. But for now, scramble eggs takes the limelight.