The dreaded Winter Flu has run its path through our house. First Isaac, then me, and now C have all been knocked down by the bug. Thus, attention to cooking and, by association, this blog, have both been neglected. Suffice to say that there have been several repeats of the usual fare, including Chicken and Corn Soup and Curry. Meals have ticked away in the slow cooker, and leftovers have been defrosted. But there is one good thing about the raw throat, chesty cough, unexpected bouts of sneezing, aching joints and muscles, and alternately blocked or running sinuses: that thing is called Scrambled Eggs.
I was taught how to make proper Scrambled Eggs by a Doctor in Amsterdam, of all places. Its not the usual New Zealand way, and for that I make no apology. These eggs come out moist, fluffy, and silky, perfect for sore throats, and the only difference is in the technique. For a start, leave the frying pan in the cupboard.
Dutch Scrambled Eggs
Break 4 large Free Range Eggs into a small pot. Add 4T of milk and freshly ground salt and pepper. Whisk up with a fork and heat gently over a low heat, 2 - 3 on the dial. As the egg on the bottom starts to cook, whisk it gently, allowing the uncooked egg to run down the bottom of the pot. Meanwhile, cook some toast. Keep gently whisking the egg until it has cooked through but it still moist. Grate in a tiny bit of either cheddar or a hard salty cheese like parmesan. Allow the cheese to melt through and dish on toast. Great with avocado and sweet chilli sauce.