Men's Articles

Do The Slow Scramble

Eggs are the ultimate comfort food. Said to be the source of life, they are packed with protein, folate and vitamins A, B, D and E. Yet in recent times, the egg has been strung up as the bad guy in our diet, thanks to the high levels of cholesterol in an egg. However, the American Heart Association has theorized that eggs have traditionally been consumed with high fat foods such as bacon, red meat and milk, so they have become guilty by association.

In fact, the National Institute of Health In American has put it that an egg a day is fine for healthy people. The key word, as with everything else, is moderation. Eggs are high in protein and fat-soluble vitamins. When you are at a loss over what to make, just crack, beat, scramble and you've got a meal pronto. You can turn scrambled eggs into something spectacular if you slow things down a bit.

 Cooked very slowly, and stirred constantly, scrambled eggs can be a dish that is creamy and luxurious enough to serve as a first course at an elegant dinner. The trick to the magical transformation of the slow scramble is simple: Lower the head and stir patiently. Just remember that a beaten egg behaves differently at different temperatures.

Cook it over high head and the egg's protein bonds seize up and tightly quickly, squeezing out the moisture as the egg cooks. You will end up with a large, tough curds. But switch to gentler heat and the protein bonds stay more relaxed as the egg cooks. You get divinely tender curds as the constant stirring keeps them tiny. Adding cold butters bit by bit as you stir the eggs adds richness and keeps the eggs from getting too hot and makes them creamy.

You can choose to prepare them in a double boiler or in an earthen bowl set over simmering water to get moist and creamy scrambled eggs. The double boiler is narrow so there is less of a chance of creating a lot of curds. But even with simpler accompaniments: slow-scrambled eggs are fabulous: Package scrambled eggs in burritos or pitas topped with cheese, bacon or a slice of prosciutto. The beauty of slow=scrambled eggs is that no fancy ingredients are needed to make a luxurious dish.

Fromage Blanc, Sweet And Savoury


  • 1 463g tub of zero-fat fromage blanc, which can be bought from gourmet shops or the better supermarkets
  • 2 tbs cream

To Make It Savoury

  • Half tsp of salt
  • Half tsp of chopped garlic
  • 1 tsp of chopped dill
  • Pepper to taste

To Make It Sweet

  • l tsp white sugar

Berry Sauce

  • 1 cup blueberries or any combination of berries
  • 12 red cherries, stems removed and pitted Half cup white sugar or to taste 1 tbs brandy

Serve With

  • Puff pastry biscuits (Delice is good)
  • Oat biscuits (Walker's is good)


Spoon out cheese onto a piece of thin cotton cloth and tie up into a parcel. Place parcel in a sieve over a bows and allow the whey (water) to drain out overnight. Place drained curd in a bowl and stir in 2 spoonfuls of cream (or less, if you prefer). Whisk everything thoroughly so that you get a smooth mess. Divide cheese into two equal portions. To one, add sugar. To the other, add salt, pepper, garlic and chopped dill.

Divide the two lots into four ramekins and cover with cling film. Leave refrigerated till ready to serve. Marinate berries. Place blueberries (or any combination of berries) and pitted cherries in a bowl. Stir in sugar and pour over brandy. Leave to marinate for at least half an hour, if not overnight, covered, in the fridge. To serve, unmould cheeses, sweet and savoury, by running a knife round the edge of ramekins to loosen.

Place small dessert plate over the ramekin and upturn. Shake it a bit and the cheese should fall out in a nice cake. Spoon out berry sauce over the sweet cheese. Finally offer puff pastry biscuits to accompany the sweet soft cheese or oat biscuits for the savoury cheese and serve. Despite being low-fat, this soft cheese is more richly flavoured than bean curd. Best of all, serving it at any dinner party, I kill two birds with one stone and would please at least four!


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