When preparing scrambled eggs the following points should be borne in mind:
(a) Scrambled eggs should preferably be cooked to meet immediate demand.
(b) Use two eggs per portion.
(c) Always season the eggs with salt and pepper.
(d) Do not add milk with the intention of increasing the number of portions.
(e) The eggs must be vigorously beaten in order to integrate the whites and yolks.
(f) Never use an aluminium or unlined copper receptacle at any stage in the cooking process as this would cause the eggs to turn grey or green in colour. This is undesirable in appearance quite apart from the health aspect.
(g) When preparing more than three or four portions it is advisable to cook the eggs in a bain-marie. (It is also possible to cook smaller portions in a bain-marie if this gives the student more confidence while learning.)
(h) Do not use a metal implement when cooking scrambled eggs and certainly not a whisk or metal spoon.
(i) In contradiction to (h), if it is thought necessary to lighten the coagulated eggs when making a large quantity, do so with a whisk. This should be carried out lightly and the whisk must never be allowed to come into contact with the receptacle in which the eggs are cooking.
(j) Additions to the basic dish are never cooked with the mixture but are added once the cooked egg has been placed in the service dish.
(k) Garnishes must always be warm or hot and fresh looking. As much attention must be given to them as to the scrambled eggs themselves.
Ingredients:
— 2 per portion eggs
— 15 grams butter
— cream
Method 1:
(for small amounts)
(1) Gently heat the butter in a shallow saucepan. (2) Add the seasoned and beaten eggs.
(3) Stir with a wooden spoon gently and continuously, making certain to integrate the mixture that generally begins to coagulate first, particularly in the corners of the pan.
(4) When the mixture is lightly coagulated add a little cream. (5) Season to taste and serve immediately.
Method 2 :
(for larger amounts)
(1) Cook gently in the bain-marie. Do not try to rush the scrambling process.
(2) Stir frequently with a wooden spoon.
(3) Egg that coagulates on the side of the receptacle should not where possible be integrated into the main mixture.
(4) Continue as for Stages 4 and 5 in Method 1.
Note:
(1) Where possible cook in batches.
(2) A little thin Béchamel or cream may be added when the scrambled egg is nearly cooked. This keeps it from becoming too firm.
Service:
Serve on a plate or an oval or round white earthenware dish on an underdish with a dish paper.
Assessment of the completed dish:
(1) If cream has been added then the natural colour of the eggs will have been lightened considerably — more so than if milk had been added.
(2) The eggs should be seasoned to bring out their flavor.
(3) They should be very light and moist in texture.