eggs on whisky paper
Eating solo has many benefits. As Nigella Lawson has so often pointed out, you can eat exactly as you please without a thought for fellow diners quirks. In fact you can be as downright quirky in your eating as you like. With the Artist overseas for a few days, much further away I’m afraid to say than usual, I’m fast becoming the queen of the solo meal. Only thing is some of these meals aren’t worth noting in these pages, let alone photographing. Delicious, yes, just not so pretty. So there’s a drawing of eggs instead. Much more poetic.
This meal is however not quirky. It’s creamy, spicy and moreish. And fast. Just make sure you use the best eggs you can afford. That means, obviously, no caged eggs. An egg from a bird that’s been allowed to scratch around in the grass, peck out a meal for itself and stretch its wings is the best kind.
Lonely? Me? No way. I’ve got Nigel Slater (thanks Rosa for the reminder) and some beautiful, biodynamic eggs.
Parsee scrambled eggs - for 1
Adapted from Nigel Slater’s Real Fast Food
1 tablespoon of ghee, butter or oil
1 small onion, finely chopped
½ bunch of spring onions, greens too, finely chopped
Small knob of ginger, peeled and grated
Large pinch of chilli flakes
¼ teaspoon of turmeric
½ teaspoon of ground cumin
3 tinned tomatoes, drained
2 organic eggs, beaten with 1 tablespoon of milk or water
Small handful of coriander leaves, roughly chopped
Warm the ghee in a frying pan over a medium heat. Add the onion, spring onions, grated ginger and chilli flakes and cook, stirring often, for 5 minutes or so (the onion should have a tinge of gold to it). Add the spices and cook for a further minute. Add the tomatoes, breaking them up with a wooden spoon and continue to cook for 2 minutes.
Turn the heat down a fraction and add the egg mixture, a pinch of salt and the coriander. Stir gently until the eggs begin to set in places – mine took about 1 minute, yours may take less. You are aiming for a creamy texture rather than hard bullets. Serve on hot, buttered toast.