The great scrambled egg debate

Photography by Matt Hocking

Everyone has an opinion and a method for cooking the perfect scrambled eggs. Hot and fast or low and slow -- large, firm, fluffy curds or smaller, softer and wet. It’s all about preference. I prefer my curds large, but delicate in texture, tender and moist.

To achieve that, cook your eggs over medium-low heat. Stir them with a rubber spatula using broad strokes, folding the eggs gently toward the middle of the skillet. Remove them from the pan while still glistening and just a bit wet. They will continue to set off the heat.

Scrambled Eggs with Pea Shoots

Serves 4

There are five ingredients in this dish and each one counts. Tender pea tendrils, the young shoots of pea plants, are a sweet addition to farm fresh eggs, cream and rich butter. Buy a cheddar cheese with a little bite to give the eggs a little pop.

Ingredients:

• 6 large eggs

• 3 tsp cream or water

• 2 tbs butter

• 1 cup pea shoots, tough stems removed

• Freshly grated cheddar cheese

Directions:

• Whisk eggs for 20-30 seconds with water or cream and a pinch each of salt and pepper.

• Warm a large, non-stick sauté pan over medium-low heat. Add butter to pan. When butter stops foaming, add eggs. Fold eggs gently toward middle of skillet with long, slow strokes, using a rubber spatula, to form large soft curds. Remove from pan when eggs are cooked, but still glistening.

• Fold in pea tendrils and season to taste with salt and pepper and top with freshly grated cheese.

TIP: Pick the leaves and tender tips from the pea shoots. You’re not cooking them long enough to soften any tough stems.