This is a bit of a “non recipe” recipe, as scrambled eggs are not really so tricky to do. And as for my photos of the end result – well, not so appealing. I know that many of you out there can make them look creamy and gorgeous but it was a case of “snap ´em quick as we don´t want to eat cold, dried out scrambled eggs”. Sorry.
Funnily enough, these are such highly prized dishes here that scrambled eggs (in different variations) often appear on restaurant menus as starters and top chefs demonstrate the art of cooking them on TV cooking programmes. I do find that a little odd, as scrambled eggs was the first thing I was “taught” to cook by Sister Sylvia in my convent school cookery lessons. I had already been baking and making meals at home so was a little insulted when a tiny chain smoking nun who wore high heels and a very elaborate hair do told me off for not getting into the corners of the pan with my wooden spoon.
When I told her that round saucepans don´t have corners (and between us convent girls we all knew she bought cigarettes and sherry with our cookery money) a wary truce was established but, much to my family´s surprise, I loathed cookery lessons at school. I was quite a bratty and opnionated 13 year old as you can see…
So, I digress. Back to a quick and tasty and very Spanish supper dish for two.
Ingredients
- About a cup and half of mixed mushrooms (they sell very good bags of mixed frozen mushrooms here which, when defrosted, are perfect for this and other dishes)
- A cup of peeled prawns (shrimp) – or keep it vegetarian by leaving these out
- One clove of crushed garlic
- Four eggs (free range if possible)
- A splash of milk
- Seasoning
- Olive oil or butter for frying (we use oil and I sometimes stir in a knob of butter to the eggs at the end)
- A heaped tablespoon of finely chopped parsley,
Beat the eggs, milk and seasoning together and put to one side. Now slowly fry the garlic and mushrooms until the mushrooms have given off their juices and are tender. How long this takes will depend on your mushrooms. Now turn the heat up, add the prawns and stir fry until pink.
Keeping the heat at medium, add the eggs and scramble to your liking (don´t forget the corners!). When they are a few seconds away from being done, stir in the parsley and serve with crusty bread or toast and a glass of something gorgeous.
Chica Andaluza 