English Crown Scramble Recipes

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

KENTUCKY FARMHOUSE SCRAMBLE

Steps:

• Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
• Remove the pan from the heat and serve with fried green tomatoes and buttermilk biscuits with sorghum butter.

GREENS AND GRAINS SCRAMBLE

Steps:

• In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
• Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
• Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.

ENGLISH CROWN SCRAMBLE WITH MORNAY SAUCE

Steps:

• Bake pastry according to package directions & keep warm.
• Heat 2 tablespoons butter in saucepan over medium heat.
• Add flour and stir until smooth, about 1 minute.
• Stir in 1-1/4 cups milk and salt.
• Cook and stir until mixture bubbles and thickens, about 2 minutes.
• Gradually stir Swiss & Parmesan cheese; cook & stir until smooth and sauce begins to bubble, about 5 minutes.
• Set Mornay sauce aside and keep warm.
• Beat eggs and remaining milk in bowl.
• Heat oil and remaining butter in skillet.
• Add eggs and stir lightly, until eggs are light and fluffy, about 2 minutes.
• Season to taste with salt and freshly ground coarse black pepper.
• Spoon eggs into pastry shells.
• Top each with 3 tablespoons of Mornay sauce.
• Sprinkle with chives or scallions.
• If desired, top with caviar.