Sunday, April 6, 2008
Duck eggs prior to scrambling
Yesterday Mick went round to see our free-range egg suppliers, an old gal named Corky and her husband, known by us as Mr.Corky. Usually Corky gives us a box of eggs out of the fridge, but this time Mr. Corky went down to the chicken coup and got them straight from under the hens’ bums. You can’t get fresher than that. He also gave Mick two duck eggs to try, and recommended he have them scrambled.
On Sundays, Mick usually makes himself two boiled eggs and toasted soldiers for breakfast – I’m not a breakfast eater. I know, it’s the most important meal of the day, blah blah... but I just don’t do it. Anyway, this morning I had to give him a lesson in how to scramble eggs, so that he can make his own in future.
But, teaching Mick to scramble eggs did bring back a few memories of school days. Scrambled eggs were the first thing we made in domestic science class. I can still remember the teacher, Mrs. Crabtree, Ma Crab as she was known. She was okay, a bit strict, but not as bad as some. The French master, Mr. Dyer, used to scare me to death, woe betide you if you hadn’t done your homework. I still have nightmares about masculine and feminine nouns, I mean why can’t they be like the English, there’s no confusion with the, is there?
Anyway, I digress, but it did remind me about an article on the BBC a couple of months back, where they were on about re-introducing one hour per week cooking lessons at schools. They were going to make cooking compulsory, in an effort to combat obesity in kids. The idea being that if kids learnt to cook they wouldn’t be so dependant on junk food. An admirable idea, but they aren’t going to learn much beyond the basics in an hour. Scrambled eggs on toast, anyone?
If you’re interested, you can read the article here:
And just in case you don’t know.
2 tablespoons milk
Fresh ground black pepper
A small knob of butter, (about 1/3 of a tablespoon)
2 slices of buttered toast.
1. Break eggs into a small bowl, add milk, and a dash of pepper to taste.
2. Melt butter in a small saucepan over a medium heat.
3. Add eggs to pan, and stir continuously until eggs coagulate.
4. Spoon over toast, and serve immediately.