How to Nail Perfect Scrambled Eggs Every Time
Prue Leith 'S scrambled egg technique could astonish many individuals. I once got into an argument about the correct way to scrambled eggs. eggs with the famous French chef Albert Roux,” says Leith. “He claimed anything other than eggs gently and lovingly stirred in a double saucepan over simmering water for 20 minutes or so, until you have a mixture as smooth as Hollandaise sauce, was sacrilege. So, I apologise to any like-minded perfectionists – my eggs are scrambled in seconds.” The key is to remove them from the heat source and transfer them onto the plate. toast while some of the mixture is still just liquid. And the toast is important. I like it well toasted, so there is a bit of crunch round the edge. Sourdough bread makes the best toast because it’s tough enough not to disintegrate under the wet scramble. While Marmite and rocket aren't conventional choices, "after numerous Sunday evenings spent hurriedly watching TV," she mentions, "I bel...