Tag Archives: eggs

How to make scrambled eggs

It happened at 7.10pm on Friday 26th July 2013. Two years ago today. Under bright lights, in a bustling room, with morphine coursing through my veins and Mark’s cheek pressed hard against mine. I became a mum. Even writing that sentence brings a lump to my throat. It’s a big deal becoming a parent. Your life is no longer your own, as the wellbeing of a tiny human becomes the centre of your universe. And Thea was tiny. 576g. That’s a little over two blocks of butter. As a cook, I always I think of it that way.how to make scrambled eggs

Tears were rolling down my face and my heart was sinking in my chest as Thea entered the world. Momentarily she was revealed to us, delicately cupped in latex covered hands, before being taken to the resuss team. 29 weeks was too early to be born, and at just over a pound she was incredibly small, even for her gestation. Yet, she cried out with reassuring kitten like screams. Mum, dad, I’m ok. I’m itty-bitty, but I’m ok.how to make scrambled eggs

Having a premature baby is an odd experience. Instead of holding my new bundle of joy on my chest, feeling delirious and exhausted, gazing at her with utter love and amazement as I had always imagined I would, I was able to have a fleeting glimpse of her propped on a little nest of carefully arranged turquoise sheets, inside a warm perspex box. Mark had cut her umbilical cord and told me how she had tightly gripped his little finger with all of hers. He had said that she was perfect. Absolutely beautiful. All I could see was a tiny, fragile looking creature whom I didn’t know how to care for. All of my motherly instincts were useless.

how to make scrambled eggs

After a few hours sleep, breakfast arrived on a tray, as it had done for the duration of my stay in hospital, an occurrence I remember now with fondness. Who doesn’t love breakfast in bed. Under a brown plastic cloche were scrambled eggs. A bland, solidified, pale yellow mound, swimming in a little pool of liquid on a white plate. I ate them, but without much gusto. I still wasn’t quite sure how to feel about having become a mother, but I stoically kept my smile in place. Everything would work out for the best. Two days later, I left hospital after my three and a bit week stay, relieved to be going home where I felt safe and away from all the constant monitoring. I was leaving my brand new daughter behind though and all of the careful preparations that I had made for her arrival; washed and folded newborn onesies, cot sheets with little blue clouds, a giraffe painted on the wall overlooking her cot, were redundant. A reminder of her absence. (Yes, I had made all these preparations, even so early on. I was so excited be having a baby and organising was a joy).

how to make scrambled eggs

For 12 weeks until Thea came home, I diligently returned to the hospital every day. To say it was easy would be a lie. I cried, I laughed, I hurt, I got angry, I was impatient and confused. The traffic to and fro drove me crazy. But I wouldn’t change the experience. Not for anything. In fact I’m thankful for it. I had the privilege of meeting Thea early. I was able to watch as her eyelashes and finger and toe nails grew (she was born without any). She reached a kilo in weight and I baked all the nurses a Chez Panisse chocolate cake to celebrate the milestone. She started to fit into tiny clothes that friends and family bought for her. We persevered together to master breastfeeding. Her wires and tubes became less. She became more and more beautiful every day. And she was alive. She wasn’t sick or injured. She was just small and growing, ready to come home. She gave me perspective and strength and a view on life that I would not otherwise have. I am grateful, humble and oh so proud to be her mum.

How to make scrambled eggs

For 2

  • 200ml cream
  • 4 eggs
  • 20g butter
  • pinch sea salt
  • non stick pan
  • silicon spatula

Crack the eggs into a bowl, add the cream and whisk gently to combine.

Melt the butter in a non stick pan over a medium heat. As soon as it’s liquid, add the egg mix and leave it to sit for about 10 seconds.

Using the spatula, go around the outside of the pan moving the egg that has set to the centre and then take the spatula through the centre of the egg mix, making sure to run it against the base of the pan. Do this a few times and then leave the eggs to sit for another 10 seconds, before repeating the process.

Remove the eggs from the heat before they are fully set as they will continue cooking as you portion them on to pieces of hot buttered toast. Season with a pinch of sea salt and enjoy.

If you liked how to make scrambled eggs, you might like this carbonara recipe.

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My spaghetti carbonara

A tree falling on your house will do that. Get you out of your daily groove. Throw your life into disarray as you are one minute you are cozily reclined on the sofa sleepy and content after dinner, and quite literally the next, without a home at all. The past two weeks since the dramatic and scary event have tumbled past in a blur, of packing and unpacking, redirecting mail and all those other logistical adjustments that come with having a change in your fixed address. There has been little in the way of culinary adventures. Dinners have been quick and easy, tried and tested recipes. Fuel to punctuate the day. The spaghetti carbonara last night is worthy of a mention though. A dish I’ve made many times that for some reason came together deliciously well.

spaghetti carbonara

Inspiration for the comforting bacon and egg pasta dish came from half a dozen assorted pieces of smoked speck hanging in a row above the glass display fridge, of a now local deli. Seeing the cured meat suspended in a line made me want to make carbonara. To cut up the pork into little cubes and fry them in a blob of butter and a glug of olive oil until the fat starts to render and they caramelise and brown. I asked for enough speck to feed four people for dinner and with it neatly wrapped in waxed paper, knowing that I had all the other ingredients that I would need on hand, headed home inspired to make dinner.

spaghetti carbonara

Living with Ma and Pa, as we will be until our home is repaired, means a wonderful assortment of new food sellers to explore, brimming with inspiration of things to try out in the kitchen. The same deli I bought the speck from stocked whole pickled cabbages. The imagined taste of the sharp, punchy leaves sparked the desire to make a wintry dish of slow roasted pork knuckles. Individual portions of moist, sweet meat encased in their own armour of salty, crunchy crackling. Perfect with some silky mashed potato spiked with white pepper.

spaghetti carbonara

There’s also a twice weekly farmer’s market I’m hanging to get to know. Hopefully there will be some stall holders selling robust root veg. Celeriac, carrots, parsnips, wonderful to bake, roast and puree, to warm the soul during the cooler months. Perhaps like this with lemon, garlic and some coriander seeds. There’s also a covered weekend market, several vendors offering a landscape of neat little mounds of pungent yellow, orange and red spices, sticks of cinnamon, shards of cassia, ideal for perking up long simmered stews. I am genuinely excited to be able to share the results of my exploration when the proverbial and actual dust has settled. For now though. Spaghetti carbonara.

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spaghetti carbonaraSpaghetti carbonara

  • 400g pancetta, speck or bacon, essentially cured pork (belly), preferably in a piece so that you can cut it up yourself
  • 1 tbsp each of butter and olive oil
  • 2 cloves garlic, chopped
  • 4 egg yolks
  • 2 tbs milk
  • 1 cup grated parmesan
  • 3/4 packet dried spaghetti
  • a few tablespoons of pasta cooking water
  • lots of black pepper
  • grating of nutmeg

Carbonara is a very quick dish to make and one that requires a little bit of haste towards the end, so being organised and following the steps below will help make the perfect pasta dish.

First, bring a large (5 litre) pot of salted water to the boil.

Now cut up the pancetta into bite size cubes and slowly fry them in the butter and oil (the oil will prevent the butter from burning). The pancetta will happily caramelise over a low flame while you get on with the rest of the dish.

Next separate the eggs so that you have 4 yolks. Freeze the whites for meringue or macaroon making. Add the milk, parmesan, black pepper and nutmeg to the yolks and gently combine.

With the pancetta gently browning and the egg mixture ready, cook the spaghetti until el dente, about 10 minutes. While the pasta is bubbling away, chop up the garlic and add to the pancetta.

Ok. Time to assemble the dish.

You have the pasta cooking, the pancetta and garlic sautéing  and the egg mix ready. Place a strainer in the sink and when the pasta is ready, drain it. Don’t drain it completely though. Leave some cooking water in the bottom of the pot, perhaps 2-4 tablespoons.

Now, tip the pasta back into the pot along with the pancetta and egg mix and stir everything thoroughly to combine. The residual heat from the just cooked pasta and warm pancetta will cook the yolks, but because there is no direct heat, they won’t be scrambled. The little bit of pasta water and milk will help to make a beautifully silky sauce to coat the spaghetti.

Due to the salt in the pasta cooking water, the garlic and the smokiness of the pancetta, salt shouldn’t be necessary, but just check before you sit down and enjoy.

Enjoy this recipe? Then you might like classic spaghetti and meatballs