Perfect Scrambled eggs

Now, don't get me wrong. I'm not saying that this is my perfect scrambled eggs or even my best ever scrambled eggs. It's just Bill Granger's ;P

Before I begin, did you even know that Bill Granger is deemed as the 'Egg Master' in Sydney? He became famous with his cream-laden scrambled eggs. As an intuitive cook who is self-taught, he became internationally famous with 5 restaurants and 8 cookery books under his belt. The best thing I like about him is, his recipes are really aimed at domestic cooks which also means things are kept at the minimal simplicity.

Scrambled eggs are usually one of my most favourite dish to pick whenever I'm at a breakfast buffet table. Do you do that too? Now, I'm set to 'master' my favourite scrambled eggs :)

This recipe is from here, here and his book, Best of Bill by Bill Granger.

Ingredients:

2 large, free range eggs
80ml cooking cream or full cream
1 pinch of salt
10g butter or a knob of butter

Method:

1. Lightly whisk the eggs, cream and salt together in a bowl until just combined and the mixture has one consistency.
2. Heat the pan for a minute or so and let the butter melt in it. Don't let the butter brown or it will discolour the eggs. 
3. Pour in the egg mixture and let it sit, without stirring for 20 seconds.
4. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
5. Let it sit for another 10 seconds and then, stir and fold again.
6. Repeat until the eggs are runny and soft in some places, then remove from the heat and leave for a few seconds to finish cooking.
7. Give a final stir and serve the velvety scramble without delay.

So how do you think my scrambled eggs look?

Honestly, I thought it could be creamier. The insides of the scrambled eggs are as creamy as I wanted it to be. Note to myself: use a smaller frying pan to allow the eggs to cook slower so  hence, the creamier texture. Nevertheless, I thought it was really good. Next time, I need not go to a buffet for this. I can cook this myself :)
I'm submitting this post to Cook like a Star organised by Zoe of Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake.

Oaty Hotcakes with Caramel Bananas

Are you very Asian with your breakfast? If you know what I mean, you will be thinking fried beehoon, porridge with youtiao, etc. Honestly, I'm pretty much Asian with breakfast as well but at times, I would also think about eating something sweet. When that happens, I usually think pancakes or hotcakes. What about you?

When I saw Bill's recipe for this, I was pretty much delighted as it has the word 'easy' next to it. Haha, are you a sucker for such words? If you are not, I am :P

This recipe is from Bill's Feed Me Now.

Ingredients:

Hotcakes

185 plain flour

1 1/2 tsp baking powder

1 tsp ground cinnamon

1 large pinch of ground nutmeg

1 pinch of salt

1 tbsp caster sugar

25g rolled oats

375ml buttermilk

1 medium egg

35g butter, melted, extra for greasing

Caramel bananas

3 bananas

60g butter

90g brown sugar

1/2 tsp vanilla extract

Method:

1. For hotcakes, sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. 
2. Stir the sugar and oats through and make a well in the centre.
3. Pour in the buttermilk and egg, stirring until just mixed.
4. Add the melted butter and stir to combine.
5. Set aside.
6. For caramel bananas, halve the bananas lengthways and cut each piece into three.
7. Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm. 
8. Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes. 
9. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.

After seeing this, are you enticed to make your own already? 

Mr G was happily gobbling the hotcakes away when I asked if they were good. I guess that already explains it all. If you are not too much a fan of sweet stuff, you might want to omit the caramel bananas and just put the bananas on with loads of maple syrup or honey instead. Awesome brekkie!!

I'm submitting this post to Cook like a Star organised by Zoe of Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake.