it's a love-hate relationship but it's
something that I have over time
necessarily become good at I'm old
school I believe that a scrambled egg or
an omelet for that matter is principally
about the egg so I use a hot pan not too
terribly hot but hot I crack my eggs on
a flat surface put them into an
intermediate vessel like a little cup
work and make sure there's no shells
involved so no shells get into the
actual mix I beat them being careful not
to over beat them with the fork you do
want to sort of have a ripple of white
and yellow throughout you just don't
want to make it a complete sort of
homogeneous yellow always fresh also
very important you want a good fresh egg
and you want to do this meaning you want
to beat your egg just prior to putting
them in the pan you don't want to do
that ahead of time and let it sit that
you get this sort of odd graying
stippling effect that's you probably
recognize some greasy spoons you don't
want that salt and pepper I don't add
water I don't add cream I just don't
feel that uh that milk or cream adds
anything um again it's about the egg you
know you're not making a quiche here you
make it scrambled eggs I move them into
the into the pan into a preheated hot
pan with plenty of foaming whole butter
and then I let them form up a little bit
and then push them around using sort of
a figure 8 pattern to I don't know
whether you'd say sort of fold you know
you don't want tiny little bits of egg
as your final product you want something
fluffy Airy rippled with a nice textural
note where you taste the egg very very
simple dish but like a lot of really
good simple things more often than not
people find a way to over complicate
them and screw them up