Hi guys, hope you're well! So I'm going to give you a recipe for special scrambled
eggs, so delicious, so easy. This is one of the
recipes from my brand new cookbook '7 Ways'. Now in this cookbook, I really
wanted to write the ultimate modern day cookbook.
So every chapter is an ingredient that I know
most of you guys out there have every week in your fridge.
So this is from the egg chapter. Get yourself a big pan, get it on a
medium-high heat. I'm gonna start with an onion- get a
standard box grater. We're gonna make a really beautiful
onion chutney and then a quick onion pickle. So it takes about five minutes to
do. We're gonna go into the pan with a
little olive oil. I'm then gonna go in with most of the
onion, make a really quick little onion jam,
just leaving that amount there. I'll go in with some salt,
and over the course of a couple of minutes it's going to start to
caramelize and get really sweet. Over here I'm going to do a quick pickle.
Just a little tablespoon, or two of vinegar will start to kind of
pickle and cook, change the onion with a little bit of salt.
Move it around, you can see it start to change colour, that beautiful purple colour.
So pickle and a nice little jam. So just move the onion
and the spice around. Because you've grated the onion you've given access to
the natural sugars so that'll start to almost jammify.
As it's doing its magic, I want to go back to the box grater and show you a
beautiful way to get the most incredible expression of
tomatoes. Now you can use chopped or tinned tomatoes and it's
delicious. But what you're going to get is a really fresh tomato, sort of
greenhouse-y taste, which I love! So look at that!
Beautiful tomato pulp, smells amazing. So push the
onion to the side, go in with the tomatoes, that's two and
I'll grate the next two as well. So what we want to do
is just cook the moisture away from those tomatoes and it will happen pretty
quickly in a big pan like that. So we'll go in to the pan and we turn
the heat up now and just really take that down to be a
nice, thick sort of fresh tomato sauce and we
can mix the onions into that. The flavour will be
extraordinary and that won't take long at all
to get thick and delicious. So look as that does its magic, I've got
two rolls here. So I've got two nice brioche buns, you could use any bap or
roll you like and then we want four nice, large
free-range eggs. Look at the yolks- beautiful and then all i want to do is
get a fork and mix that up until it's nice and smooth.
No bits, and then if you look in the pan, very quickly- those beautiful
ingredients have cooked down to kind of like a homemade chutney.
Push the tomatoes to one side and then I'll get my buns
and push it into the pan. It'll pick up some of those tomatoes and that will
kind of like catch and sort of char into the buns and
we want to bring these back to temperature
and get them nice and golden. So as that's doing its business
I'm going to use coriander. Literally just cut off the top, nice and easy.
Use the stalks for another dish. So look let's check the buns, let's have a little look.
Look at that, nice! I'll take some of that tomato
and I'll spread it on like that. Look how shiny it is and delicious,
it smells amazing already. So i'll put this here.
It's just fun, easy and exciting and then with the coriander, just be single-minded
about it, straight in there, quite a lot of it. Then just grab the
buns. The heat from the bun will start to wilt the coriander and now
you can see I've left a little bit of that tomato in there,
it's catching a little bit. I'm doing that on purpose, okay.
So the lid on here like that. All I'm gonna do now is
cut this bun, in we go. Homemade spiced tomato chutney,
you know loaded with coriander. Now it's actually off the heat at the moment.
There should be enough residual heat in this pan
to cook those eggs beautifully. So we want the scrambled eggs,
in my opinion to be delicate, rippled little silk
sheets of gorgeous, curdy scrambled eggs. Get your spatula again. I'm just going to
grab one side and can you see how it just
kind of pulls in and as it looks like it's cooking, I kind
of start to move it to one side and that slows down the cooking. See in
there we've got little caught bits of tomato
you know it's silky soft, nice cooked bits, little ribbons.
That will be a thing of joy. So the scrambled egg is done.
Get just a little bit of this garam masala
and sprinkle it from a height. We can just take
a nice load of pickle and put that on the eggs and the juices,
that little bit of vinegar also is joyful- something a bit different. Get
yourself a little bit of the old bun, texture- crispy, soft. The gorgeous
flavours in there. In with the egg, bit of the old pickle.
Eye it up, wink to the misses.
So there you go guys, what a fantastic little recipe. There's 7 recipes in
every chapter- celebrating a great everyday ingredient that you've probably
got already. I hope you like the book and go on have
a go at that. Get cooking, have fun and enjoy.