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Generally Recognized As True: Scrambled eggs with tarragon and chives (modèle de Matt)

Saturday, August 04, 2007

Scrambled eggs with tarragon and chives (modèle de Matt)

I got tired of the usual scrambled eggs, so I came up with something a bit different. I used to slow cook the stuff in a saucepan, mix cheese and pepper in with it, and serve it on toast made with the cheapest bread I could find and add something silly like HP Sauce. Kind of bland, and not as healthy as it could be.

But, now, it's not so simple because I came up with the following method. I'll put specifically what I use, although the organic stuff is obviously optional and the regular variety can be used instead. For one serving, you need:


  • 2-3 chives: grown in the back yard, so it's easy to go out and pick a few

  • 1-2 inches sprigs of tarragon: grown in the front window, so this is also easy

  • 2 large free-run eggs: can use any eggs, as long as they're from a chicken

  • 1-2 tbsp. 3.8% organic whole milk: you can use any milk, really

  • 1 knob of butter: you could probably use margarine, but I'd have to kill you! If I wait long enough, though, the margarine itself will do it for me :)

  • slice of bread: I prefer something fluffy, toasted on the surface only. Store-made French/Italian bread will do. Would rather not use the industrial bread (i.e. Wonder) because of the preservatives.

  • sharp Cheddar cheese for grating: I'm using 3-year Balderson. Older cheddar grates better and is sharper.

So, first, heat a frying pan to a medium heat. While this is heating (assuming electric heat -- gas will be instant), do the ingredient preparation because you'll have to keep the eggs moving once they're in the pan.


Get the bread ready for toasting in the toaster (don't start toasting yet), combine and finely chop the chives and tarragon and set aside. Crack the eggs into a bowl, add the milk, and scramble with a fork or whisk.


Now, add the knob of butter to the frying pan and let it sizzle and melt down. Start the bread toasting. Give the milk/eggs one last whisk and, once the butter is melted, add the milk/eggs to the frying pan. Now, keep the eggs moving in the frying pan so that you don't end up with an omellette. At first, you'll have to keep chopping them up and folding them over with a spatula or something, and after that, you can toss them in the frying pan or do whatever else you prefer. Once the eggs are solid and not runny, turn off the stove and remove the eggs.


Put the toast on a plate, add the eggs, sprinkle the chopped herbs on top, and grate the cheddar over the top with a coarse grater.


The chives and tarragon go well together. Tarragon has a licoricey sort of taste that goes well with eggs, and chives are oniony, which goes very well with the cheddar cheese. The milk makes the eggs a bit lighter.


One of my favourites these days...


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