I still can't get out of my head how delicious and perfect the scrambled egg that I had in Hotel Iris in Belgium! It is creamy and fluffy, it's like a pudding (dessert) and the colour of the egg was bright yellow, I still find it enigmatic regarding how they made their egg. Then when we went to Holland and had our breakfast there, I ordered scrambled egg hoping to get the same effect, turn out, it was the total opposite. The egg was overcooked, it's too dry and salty, what a disappointment. Anyway, I've been experimenting on how to recreate the same scrambled egg that I had in Belgium, but I never came close to the perfection that was. The scrambled egg that I created today was alright for me thanks to an article that I read before regarding adding the creme fraiche in the last minute of cooking, plus, the onion I used were freshly harvested from my uncle's garden. You can ommit the onion if you're after a gentle and light flavour.
Ingredients:
2 to 4 Eggs (Beaten)
Onion
Creme Fraiche or Heavy Cream
Oil
Salt and Pepper
Direction:
Beat the egg vigorously then heat the pan, sautee the onion on oil and beat the egg once more before putting it in the pan. Turn the fire off and add the cream fraiche or heavy cream on the egg, mix it and add salt and pepper to taste. Take a picture before eating. Bon Appetit Mes Amis : )
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