Imagine this: A thick, crusty, toasted piece of warm bread. On top of it, a dollop of creamy, buttery, silky scrambled eggs. Almost runny but not really, buttery curdles of eggs piled and topped with cracked black pepper.
There is an art to making the perfectly creamy scrambled eggs. My feelings are hurt when I go to a cafe and am served dry, overcooked scrambled eggs. It's easy to make at home, although for perfect results, you'll need the correct tools. The first, a small, non-stick pot. If it's too big, the heat will be too much and it will cook the eggs almost too immediately. If it's not non-stick, you'll lose a lot of the eggs stuck on the pot. Secondly, the heat trick. You need a low fire, and be prepared to remove the pot occasionally from the direct heat so that you don't cook the eggs too quickly. It's a relaxing act of slowly stirring the eggs until you get it slightly cooked, and removing it onto the toast while it is still runny - because yes, eggs will continue to cook even as they're sitting on that toast.
What You Need:
4-5 dice-sized cubes of butter
1 tbsp fresh milk
1 thick slice of sturdy bread, toasted to your liking
What You Do:
1. In a bowl, whisk the eggs until the white and yolk are well mixed together. Add the butter cubes, salt and fresh milk.
2. Heat a small pot until it gets very, very hot. Once it does, pour in the eggs, and very quickly remove the pot from direct heat. Using a spatula, stir the eggs consistently, using the residual heat of the pot to slowly cook and curdle the eggs.
3. In a case where the pot seems to have cooled down too much and there is no more heat but the eggs are still too undercooked, place the pot over heat for a few seconds, while continuing to stir the eggs.
4. The eggs are done when they are still runny and slightly curdly. REMEMBER that the eggs will still continue to cook even on that toast.
5. Dollop the eggs onto your toast. Sprinkle over some cracked black pepper (freshly cracked black pepper makes all the difference, people).
6. Enjoy hot, with a cup of morning tea.