We’ve been eating a lot of scrambled eggs lately, both for weekend breakfasts and quick dinners during the week. While 2008 was definitely the Year of the Fried Egg around here, scrambled eggs have emerged as a late frontrunner in 2009. Who knows what next year will hold, but I don’t see our tastes changing anytime soon- they’re simply too delicious.
When I was growing up, scrambled eggs were always my comfort food. My mom made them for me whenever I was sick, worried about something, or had my braces tightened. (Thank goodness, otherwise I would have lived on ice cream and instant pudding alone for several days every three months. Actually, I probably would have enjoyed that.) I liked my eggs cooked quickly over a high heat, with minimal stirring to ensure the desired texture of separate, dry curds. Even a hint of wet to my eggs turned me right back to the ice cream.
When I got older and discovered cooking, I realized that my eggs of choice were hardly choice at all, according to the culinary elite. Most of my food heroes (Mark, Nigel, Nigella) advocate a slow-cooked, low-heat scramble as one that’s the most authentic. (By authentic I think they mean French; a Cordon Bleu-trained chef would likely regard my childhood eggs as nothing more than a broken-up omelet.) I gradually came around to this method, and these days I cook my eggs ever so slowly over the lowest of heats to achieve the creamiest, fluffiest result.
This recipe was my effort to make my go-to scramble recipe a little more interesting, and perhaps use up some veg from the crisper while I was at it. The sweetness of the corn works so well with the cheese and makes this good for those who like a sweeter meal in the mornings. It might not be completely authentic, but it sure is good.
Note: I haven’t given cooking times for this recipe, as it really depends on the type of stove you have, and the pan you use. I have gas burners here in the UK, and my eggs become slow-cooked within ten minutes. At home in my Mums kitchen, with an electric stove and a cast-iron pan, I can stretch that to 20 or 30 if I want to. The point is, the slower the cooking, the creamier the eggs.