One of the joys of spending the night at The City Farm is going into the kitchen in the morning and finding a basket of just-laid eggs. The taste, texture and color of a perfectly fresh egg is very different from what you buy at the grocery store. The white of a fresh egg is more clear. The yolk of a fresh egg appears firm and plump, and is a vibrant yellow-orange. The taste is different too…rich and buttery.
I lived in England for a year and a half and traveled a great deal in Europe during that time. One of the things that always baffled me was why the scrambled eggs in restaurants in Britain and Europe always tasted so good…and so different from the scrambled eggs I prepared in my own kitchen. The answer…the eggs over there were fresher, and the method of preparation was quite different from my method which was to cook them over high heat so they would be done quickly and I could get on to my next project.
I think I have found the perfect recipe for scrambled eggs. The resulting texture is very creamy, and if prepared with fresh eggs, absolutely heavenly.
PERFECT SCRAMBLED EGGS
Crack 3-4 fresh eggs into a bowl, add a tablespoon or 2 of cream, and whip for 30 seconds.
Melt 1-2 TAB butter in a small skillet over medium-low heat.
Add eggs and stir constantly, until eggs are thick and creamy.