Hello hungry peoples,
I recently had to pop up to Sydney. When this happens I rarely have time to do much but I usually get to have a nice lunch out. For this trip I decided to visit Bill’s. Bill Granger, for my overseas readers, is a famous self taught chef in Australia. Some call him the Australian Jamie Oliver. I don’t see it personally but he does have a lovely smile and enjoys long walks on the beach and kittens. OK, so I made that last bit up but lets face it, everyone loves kittens.
there recently I had a lovely fried calamari squid w
ith a green paw paw salad. The salad was very lightly dressed, with no hint of the usual fish sauce. Flavour came more from the big bunches of basil and coriander on the plate. The batter on the calamari was also kept light, with the calamari nice and tender. All round very pleasant and something I could probably reproduce at home (if I could get anyone else in my household to eat paw paw salad).
Bill’s Scrambled Eggs
- 2 eggs
- 1/3 cup cream
- Put a pan (preferably non-stick) on a medium heat.
- Whisk your two eggs into 1/3 cup of cream until well incorporated. You can cut the cream down and replace some with milk but the end result will not be as amazing.
- Put a tbsp of butter in your pan. The butter should melt and be bubbly when the pan is at the right temperature.
- Add your eggs. They should sizzle and bubble. After 20 seconds gently use your egg flip to pull the edges of your eggs inwards, bunching up the curds. This helps to make your eggs fluffier.
- Once everything is looking pretty cooked, flip half the eggs on top of the other and remove from the pan. This helps to cook the eggs that were sitting on top without over cooking the eggs underneath. You should have beautifully fluffy scrambled eggs. Make sure to be generous with salt. Salty eggs are delicious.
- That’s it, you’re done!
Difficulty: Easy peasy