Making Scrambled Eggs & Buttered Potatoes

What’s your favourite way to eat eggs? I ask not because I think that there’s some sort of way to tell one’s personality from the way they eat their eggs, oh no, but because there are different delights to each fried, poached, boiled (soft or hard?) and scrambled eggs, and I just wanted to know what the general population preferred.

As for myself, for the most part I’m a soft-boiled egg kind of person. I remember being a little kid and poking my head into the kitchen during the busy time of lunch parties preparations and asking Mother if she needed any help in peeling the shells off the eggs (they would be used to top fragrant saffron rice, along with fried shallots) just so I could knick one when she wasn’t looking.

Other times however, like last night when I was reading my battered copy of Goodnight Mr.Tom, I find myself craving the buttery, velvety texture of scrambled eggs.

If you read above, the diligent Mr. Tom actually gave us a few tips and tricks on how to make the perfect scrambled eggs. 1. is to not whisk the eggs in a bowl beforehand and 2. is to not season it with salt whilst cooking (I would rather imagine that he did afterwards, than to think that the reason seasoning of the eggs wasn’t mentioned was because it was deemed an unimportant step by the author - which, of course, is not true).

Now Mr. Tom served these for dinner alongside buttery boiled potatoes (and a dark piece of ginger cake for dessert), so as to keep the theme going, I included a recipe for that too.

GORDON RAMSAY’S SCRAMBLED EGGS:

[ 3 eggs + 1 1/2 tablespoons of butter + 1/2 tablespoon crème fraiche + black pepper + snipped chives & sea salt for garnish ]

Crack the eggs into a small saucepan. Add butter pieces and heat slowly under medium-low heat. Stir continuously with a spatula until eggs are fully incorporated and butter begins to melt.

Remove off heat for a moment and continue to stir, gently turning and flipping over the curds. Return to heat again turning and flipping the curds. (It is important not to rush this step, the eggs are cooking slowly through this process. Turning them over ensures that there are no hot spots and the result is evenly cooked, glossy eggs.) This process should take about 5-7 minutes.

Once eggs are no longer runny, but not dry (glossy but distinct mounds of egg are visible), turn off heat. And fold in crème fraiche and chives.

Spoon onto toasted bread and finish with a sprinkle of sea salt.

BUTTERED NEW POTATOES:

[ A handful of new potatoes + 1 clove of garlic, sliced in half + 1 bay leaf + 1 tablespoon butter + chopped parsley or herb of your choice + kosher salt & pepper ]

Bring a large pot of water to a boil. Cook the potatoes (peeled or unpeeled) for 20 -25 minutes, or until tender. Drain.

Transfer the potatoes into a bowl and add the butter and herbs. Toss until the butter melts and coats the potatoes. Season with salt and pepper to taste.

Serve scrambled eggs and potatoes immediately.

GORDON RAMSAY’S SCRAMBLED EGGS:

[ 3 eggs + 1 1/2 tablespoons of butter + 1/2 tablespoon crème fraiche + black pepper + snipped chives & sea salt for garnish ]

Crack the eggs into a small saucepan. Add butter pieces and heat slowly under medium-low heat. Stir continuously with a spatula until eggs are fully incorporated and butter begins to melt.

Remove off heat for a moment and continue to stir, gently turning and flipping over the curds. Return to heat again turning and flipping the curds. (It is important not to rush this step, the eggs are cooking slowly through this process. Turning them over ensures that there are no hot spots and the result is evenly cooked, glossy eggs.) This process should take about 5-7 minutes.

Once eggs are no longer runny, but not dry (glossy but distinct mounds of egg are visible), turn off heat. And fold in crème fraiche and chives.

Spoon onto toasted bread and finish with a sprinkle of sea salt.

BUTTERED NEW POTATOES:

[ A handful of new potatoes + 1 clove of garlic, sliced in half + 1 bay leaf + 1 tablespoon butter + chopped parsley or herb of your choice + kosher salt & pepper ]

Bring a large pot of water to a boil. Cook the potatoes (peeled or unpeeled) for 20 -25 minutes, or until tender. Drain.

Transfer the potatoes into a bowl and add the butter and herbs. Toss until the butter melts and coats the potatoes. Season with salt and pepper to taste.