Rubbishy Cookery

  I have been on a lifelong quest for a way to make perfect scrambled eggs and I believe, dear reader, that I have found it. Based loosely (very loosely) on the YouTube videos of a famous Master Chef host’s recipe (who shall go unnamed in case of copyright infringement, but will be obvious to anyone who has ever been on the internet looking for scrambled egg videos), mine deviates into decidedly rubbishy territory, while maintaining (in my humble opinion) the taste and texture of the high falutin version. Ingredients: Here are the main differences between my ingredients and G.R.‘S: he uses a chef’s quality stainless steel saucepan, I use a T-Fal Teflon pan that is perpetually on sale at Canadian Tire. He used unsalted butter, I’m using salted. He used crème fraîche, I’m using sour cream. He used fresh chives, I’m using freeze dried. But it’s all good! Directions: Unlike G.R., who puts his cold butter and unmixed eggs all directly into his bougie saucepan, I’m mixing my eggs first i...

Hello again! Where did I go? I got a bit lazy and didn’t feel like blogging for a while, but then I discovered this recipe—did I invent it? Doubtful, but maybe?—and had to document it. Let’s face it. This blog is my personal recipe electronic notebook… Anyway, you need to try this, it’s so good! Ingredients: Directions: Melt a good chunk of salted butter in a nonstick pan on medium high heat until sizzling. Beat two eggs in a bowl until frothy. Get your mise en place ready with the other stuff. That means chop the tomatoes annd basil, and crumble the feta cheese. And giddy-up! Once the butter is sizzling, but before it browns, toss in the chopped cherry tomatoes and sauté: While the tomatoes heat up and cook in the hot buttery pan, chiffonade (I believe that’s the word for delicately chopping rolled up leaves to avoid bruising) the fresh basil leaves: Don’t abandon your tomatoes! Keep sautéing! And get your beaten eggs ready: I’m not adding any salt to the eggs, just pepper. Things are...