Cumin Scrambled Eggs

For me, scrambled eggs, whether on their own or on fresh bread, toasted and slathered in butter, are my ultimate comfort food. I have been making them from the moment I could hold a frying pan and turn on the gas, as a quick snack, something to enjoy in front of the TV or to make me feel better after a long and trying day.

However, it always amazes me how often they are badly made, ending up watery, sticky or simply unpalatable. And I cannot stand them made with milk, which typically has the effect of drowning the taste of the eggs. The consequence is I rarely, if ever, eat them when I am out, but wait to have them as a treat at home.

Over the years, my approach has evolved and I have tested various ingredients, but scrambled eggs were utterly transformed for me when I decided to try adding my favourite spice: cumin. Lightly toasted in the pan prior to the main act, it gives the eggs a slightly warm kick that elevates them without ever dominating.

The other innovation that, quite frankly, blew my mind in its simplicity was revealed to me by my Polish ex-wife. She found it tedious to beat the eggs in a bowl before adding them to the pan. She informed me proudly that the Polish way is to crack them straight into the pan, and then rapidly stir the now-frying eggs to break them up. Not only does this save on preparation time and washing up, but it gives the resulting scrambled eggs a pleasingly variegated appearance, with white and darker yellow patches.

The following recipe serves one, as I consider two eggs the minimum when I have them scrambled, but you can vary the ingredients to taste and to the number of hungry mouths.

Ingredients

• 1/2 tsp ground cumin
• Knob of butter
• 2 large eggs
• A small pinch each of dried thyme and parsley, or about ½ teaspoon finely chopped fresh herbs
• Salt and freshly ground black pepper, to taste
• Thickly sliced bread and additional butter, to serve (optional)

Method

1. Place a heavy-bottomed frying pan over a medium heat. If you prefer scrambled eggs with a smooth, even consistency, beat the eggs lightly in a bowl while the pan heats. Otherwise, leave them unbroken for cracking directly into the pan.
2. Add the cumin to the hot, dry pan and toast it for 20–30 seconds, stirring or shaking the pan, until it releases its aroma. Take care not to let it burn.
3. Add the butter and swirl it around the pan as it melts.
4. Either pour in the beaten eggs or crack the eggs directly into the pan. If cracking them into the pan, immediately break up the yolks and stir briskly to combine them loosely with the whites.
5. Add the thyme, parsley, salt and pepper. Cook over a medium to low heat, stirring continuously, until the eggs are scrambled but still slightly softer than you would like them.
6. Remove the pan from the heat and leave the eggs to settle for a minute or two; they will continue cooking in the residual heat.
7. Serve on their own or over thick slices of generously buttered toast.

Enjoy!

Approx. 230 calories, excluding bread and additional butter.