31 March 2007

The best scrambled eggs ever

When Allen from Eating Out Loud announced the theme for the first Food Fight, I instantly thought of this one: the softest, creamest, melt-in-your-mouth-est scrambled eggs I've ever tasted.

The first time I came across this was a while ago when I was browsing the lovely Niki's Baking Sheet. Her list of Five Things to Eat Before You Die had an entry for Bill's scrambled eggs. Being an amateur foodie, I had no idea of who this Bill was at that time. But the location of the restaurant got my attention: Sydney. Three-hour bus trip from where I live. So maybe I can try this out next time I go to Sydney as a nice alternative of Chinatown food, I thought.

And then I really did, with the boyfriend, on our first trip together to Sydney. It was a nice, sunny Sunday mornig. The boyfriend asked me where I wanted to have breakfast. I told him I wanted to try this place called Bills in Darlinghurst that sells the allegedly best scrambled eggs. So we started walking, from Chinatown, central Sydney, where we stayed. It didn't look that far on the map I swear to god. But by the time we were both starving and tired, we were still wandering around in some quiet street in Darlinghurst, looking perplexed and thought where on earth was this place.

Finally we found it. Sitting right in front of our eyes. Little white house with big, clean windows and doors. Full of chirpy people. We got in. Sat at a table next to the window. It was such a magic place. White walls and wood floor. A big vase full of blossoming lilies. Everything was so clean and tidy, like no one had been around here before, and yet there were people sitting around at every single table, talking, eating, laughing.

We ordered THE scrambled eggs that Niki highly recommended. And it was GOOD. Unbelievably good. It melted in your mouth. It was so soft that you were even afraid of breaking then using the fork. And the combination of the creaminess of the eggs and the crispiness of a piece of toast was just everything you can ask for a breakfast.

The boyfriend told me later when we were walking away from Bills, that he was actually a bit cranky after a long walk on a Sunday morning, before breakfast, just in the vague hope of finding this allegedly best scrambled eggs. Who knows if this is just this Bill dude boasting himself? But after the brekky he told me, "it is unbelievable, oh my goodness, this definitely IS the best scrambled eggs ever." Apparently worth walking a couple of blocks on a Sunday morning too.

Bill is kind enough to put this recipe on his website. I've tried it a dozen of times, and although it didn't turn out to be as perfectly as it's supposed to be (because I was trying to avoid using too much butter, which, by the way, is something you should never do if you want the ultimate taste of this), it is still unbelievably cream, soft, and melt in your mouth.

Bill Granger's Scrambled Eggs

Per person
2 eggs
1/3 cup (2 fl oz) cream
a pinch of salt
10 g (1/4 oz) butter

1. Place eggs, cream and salt in a bowl and whisk together.
2. Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter.
3. Pour in egg mixtureand cook for 20 seconds, or until gently set around the edge.
4. Stir the eggs with a wooden spoon, gentlybringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather thanto scramble them.
5. Leave to cook for 20 seconds longer and repeat the folding process.
6. When the eggsare just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve withhot toast.

Note 1: If you are making more than two serves of scrambled eggs, make sure you cook separate batches so as not to crowd the frying pan.

Note 2: Sometimes when I don't feel like 2 eggs per serve, I'd cook 3 eggs for 2 serves. Just change the recipe to 3 eggs and 1/2 cup cream.

Thanks Allen for initiating this interesting food blog event and letting me share this wonderful recipe.


Susan in Italy said...

The photo's gorgeous. With such straightforward ingredients, it must be the technique of not overcooking, right?

Karen said...

Exactly, Susan! So it's just a matter of practising with patience.

Anonymous said...

Karen your post really made me laugh as we had pretty much exactly the same experience on our last visit to Sydney. The food obsessed woman, the grumpy man, the long walk...and it really doesn't look like you're in the right place when you get there! Only difference is I had the sweetcorn fritters with bacon which were also well worth the walk (I think my other half had the scrambled eggs!)

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