Scrambled eggs is an all time classic recipe for breakfast or light lunch. Chef Konstantinos Koveos serves with tomato, feta cheese and basil.
The Ancient Romans are documented as the earliest people to consume scramble eggs. In the 14th century Italian book “Libro della cucina” references : “There is so much known about fried, roasted, and scrambled eggs that it is not necessary to speak about them” .
Fun facts about scrambled eggs
Mauritius is the proud home of the Guinness World Records title holder for the Largest scrambled eggs ever cooked.
35,000 eggs were used and the final weight recorded at 2,466 kg.
After months of preparation, the record was broken at Bagatelle Mall in Mauritius on Saturday 27 October 2018 to celebrate the 40th anniversary of Inicia Ltée, the country’s largest egg production and distribution company.
The largest serving of scrambled eggs weighs 3,112 kg and was made by Federación Nacional de Avicultores de Colombia – at Paque Principal de Soacha, in Cundinamarca, Colombia, on 11 October 2019. The main ingredients used to prepare this large serving of scrambled eggs were 59,758 eggs, milk, onion, garlic and butter.
Variations
In American style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds.
In British style, scrambled eggs are stirred thoroughly during cooking to give a soft, fine texture.
In the classic French cooking method, Escoffier, describes using a double boiler as the heating source. The eggs are directly placed in the cooker and mixed during the heating.
This method was used in the “old classical kitchen” and guarantees the eggs are always cooked perfectly. It is, however, more time-consuming than the modern skillet method.
Cooking by this method prevents the eggs from browning while being cooked and gives creamy scrambled eggs.
Ingredients
- 3 eggs
- 1 large tomato cut into cubes (without seeds and skin)
- 30 gr. feta cheese
- 1 tablespoon olive oil
- Fresh herbs (oregano, basil, thyme)
- Salt & pepper
Cooking instructions
Heat some olive oil in a pot or pan and add the tomato.
Add the eggs, lower the heat and stir constantly until they start to cook.
Remove from the heat while still juicy, add the grated or hand-broken feta.
Add herbs, salt and pepper. Serve scrambled eggs on toasted sourdough bread, garnished with fresh basil, olive oil and freshly ground pepper.
Tips that will lift off flavor
If we wish our dish with scrambled eggs to come out even more fluffy, we can add a little fresh butter, after we have removed it from the heat.
We can also try variations with the cheese of our choice (anthotyro, manouri, gruyere).
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