Scrambled Eggs with Sumac, Pine Nuts and Parsley

In our house, my husband makes the best scrambled eggs and I make the quick scrambled eggs. He makes his in a bowl set over a pan of simmering water, which means they never catch on the pan and hence stay beautifully soft and slightly runny, much like the way you find scrambled eggs in France. The problem with this method is that it takes some time. I, on the other hand, can whip up scrambled eggs in a matter of minutes by cooking them in a little butter in a frying pan. The result is not quite so refined, and the risk of overcooking far greater, but I have the trick of turning the heat off whilst they are still undercooked and letting them finish cooking in the residual heat. It works most of the time.

I am told that Princess Margaret would stir a raw egg into her scrambled eggs at the last minute to achieve the perfect consistency, but I am yet to try this.

Perking up egg dishes has become something of an obsession of mine, and I have created some interesting concoctions with odds and ends lurking about the fridge, and acquired quite a hot sauce collection. A couple of weeks ago, I came across this recipe on Serious Eats and was intrigued: sumac, pine nuts and parsley was not a route I had trodden before. It actually works tremendously well, with a lemony spike from the sumac and the freshness of the parsley. Toasting the pine nuts first improves them enormously. The recipe suggests serving the eggs with flatbread but, for me, nothing beats a doorstep slice of buttered sourdough toast.

Scrambled Eggs with Sumac, Pine Nuts and Parsley

35g pine nuts
Knob of butter
6 eggs
Sea salt and black pepper
Splash of milk
1 tsp ground sumac
2 tbsp parsley

Toast the pine nuts in a dry pan until golden and set aside.

Melt a knob of butter in a frying pan, or chef’s pan, and crack in the six eggs. Stir to break up the yolks then add a pinch of salt and a grind of black pepper, and a splash of milk.  Turn the heat to low and keep stirring until the eggs are almost cooked. Remove from the heat and allow the eggs to finish cooking in the residual heat of the pan.

Sprinkle over the sumac and parsley and scatter over the pine nuts. Serve with toast and hot sauce.

Serves two. Adapted from a recipe by Serious Eats.

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