British Eggs

These are a real doozy. But honestly here trying is believing. Looking at these you may think, "Eh, scrambled eggs. Whatever." But no! You'd be totally wrong. These are slow and low, perfectly cooked, life-changing scrambled eggs. You'll believe me when you make them.

I first tried these during a summer in Oxford in college. Friends of mine who studied there the summer before alerted me in advance to their magical powers, and told me that no matter how weird it sounded, my number one priority was to try the scrambled eggs at breakfast.

The first few days I was a bit too apprehensive. Now all I think about is how I wasted those perfectly good British-egg eating days. On some "brown" toast with s&p these are fantastic. Part of the initial appeal is that these aren't the big weird chunks of egg you get with regular scrambled eggs. I was also positive they put cream in them, but after checking back in and comparing to a billion recipes I think it's just one of the never-ending benefits of butter! And maybe creme fraiche if you're feeling wild.

After having these in Oxford, and again at the palatial wonder/Spice Girls mecca that is the London St. Pancras hotel, I needed to know how to make these at home. After endless google searches, I happened upon the recipe that outlined the basic process for me - with a little patience, Jamie Oliver taught me, happiness is a few minutes away. I've played around with it ever since, and even though my family are egg snobs and don't want try these, everyone else I've ever met who has is a convert. 

Serves: 1

Total Time: 8 minutes

Ingredients

  • 2 large eggs
  • 1 "knob" butter - I freaking love this phrase. Cut off a piece or two of butter a little more than what you'd put if you were buttering two pieces of toast
  • Crème fraîche (optional; and really only use it if you have it and want to be extra fun)
  • 2 pieces gluten free bread

Instructions

  1. To a small saucepan, add butter and break in two eggs. Add saucepan to burner once it's heated up to medium.
  2. Using a rubber spatula, continuously stir mixture, almost like you're whisking - small circular movements around the pan instead of big, pan-wide rotations. I watched a video where it was said this is the same constant stirring used to create a risotto (although pronounced with a beautiful British accent that gave made it sound so profound). Continue for about a minute and a half before taking saucepan off heat and continuing to stir.  Throw your bread in the toaster now before you forget!
  3. Continue the back-and-forth motion between medium heat and off heat, continuing to stir each way, until eggs begin to come together. I go about a minute on and a minute off for 5 or 6 minutes. You'll know your eggs are ready when they are a beautiful bright yellow and all moisture is absorbed into the eggs in small curdles (gross word but it's true! This is how it will look!).
  4. If using crème fraîche, add in now, then fold and stir to totally coat them - you shouldn't see any of the crème fraîche here!
  5. Butter up your toast if you're going all-in on the butter, otherwise add salt and pepper and plunk right on your toast! Pro Tip: Add some ketchup to the eggs and mix it around with a fork before topping the toast with them.  Serve with a glass of milk and a side of Kerry-is-so-right.

 

Extra Pro Tip: If you have the patience (I never do), cook on medium-low. This will take  little longer but the eggs will be even creamier and decadent. If you can imagine that.

 

Dying to go back to England so I don't have to make these for myself for once! And tell me how you like them if you've had them before, or once you've made them and come over to the British side!

Ready for the heat! Then off it.

Ready for the heat! Then off it.

Just a few minutes away!

Just a few minutes away!