The blog of photographer and musician, Kim Ayres

Field of expertise

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There are some things I’ve never been able to cook.

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In fact there are a great many of things I’ve never been able to cook.

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In fact there are very few things I’ve ever been able to cook

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In fact there are even fewer things I’ve ever been able to cook well.

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But I can do fantastic scrambled egg sandwiches.

Hey, don’t knock it. My son reckons my scrambled eggs sandwiches, or at least my scrambled eggs in a white roll, are the best in the world.

He even prefers them to peanut-butter and banana!

Who’s the daddy!
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20 comments

ArleneWKW said...

What is your secret? (Or would you have to kill me if you told me?)

karatemom said...

way to go daddy !..

With my boys its fried egg sandwhiches..They have them at least once a week for dinner when both have to be somewhere fast!

They say they are not only tastey but fill them up too.

Personally I wouldn't know I don't eat eggs !!! ( oh unless they are cooked into a cake LOL )

Dr Joseph McCrumble said...

Well done on reaching this particular culinary milestone, Kim. I assume you use some seasoning - otherwise might I suggest you add a liberal sprinkling of both salt and pepper. Also - if it is available in your part of the world - I would recommend some chopped chives, and maybe even a drop of tabasco.

Hope this helps

J McC

Conan Drumm said...

Better than PB+B is very good indeed!

Kim Ayres said...

Arlene - it's all in the herbs, seasoning and wrist action

KarateMom - well my wife had never tasted scrambled egg sandwiches until I made them for her. Mind you, she still refuses to put ketchup anywhere near eggs

Dr McCrumble - I'm not a chives man, athough I know my wife would enjoy them. However, I might just think about tabasco.

Conan Drum - and to think there was a time when my son wouldn't touch peanut butter. Can't keep him off the stuff now

PI said...

It never occurred to me to have a scrambled egg sandwich. We usually have it on toast. We must try it. I like a little fresh rosemary in it.

Kim Ayres said...

Rosemary, thyme or even a pinch of herbs de provence - bascially whatever you've got in the kitchen, or on the windowsill.

Not basil though.

Fat Lazy Guy said...

Ah, sounds pretty similar to what I like to do. Scrambled eggs (touch of dried oregano, salt and pepper of course, splash of cream) served in a slightly hollowed out croissant.

Jupiter's Girl said...

When I was dating my husband, he offered me scrambled eggs. He was still in the trying-to-impress me mode and put all kinds of crap in them. Garlic does NOT go in scrambled eggs. I wouldn't even put herbs if I were y'all. Just a splash of milk, scramble to frothy, and fry in margarine, dash of salt and pepper(optional), grated cheddar on top. It's good for breakfast or dinner.

Anonymous said...

Hi Kim,
I always use to make scrambled eggs with milk until one day when I accidently ran out and substituted water. Using the same proportions (1 tablespoon water to 1 egg), I discovered that the eggs weren’t nearly as runny (but not dried-out) and didn’t burn so easily. And there are less calories…

Some fresh sliced mushrooms and a bit of diced red or green pepper along with the herbs and spices creates a healthy meal…

jotcr2 said...

You are doing better than some.

Eryl Shields said...

I would never have thought to put scrambled eggs in a roll. One of our favourite suppers is scrambled eggs on thick slices of ham. But I like my eggs totally unadulterated: the freshest (Italian if possible) organic scrambled with butter, cream and a little salt. Ketchup! eugh.

Jeff said...

Kim, great story and glad to hear about the treat. My issue is I can cook and not to brag but cook really well. But Nash would rather have chicken nuggets then what dad just created.

Peace

SafeTinspector said...

I like a fried-egg sandwich, myself. I can never get the scrambled eggs to stay in the sandwich.
What's the secret to THAT one, eh?

Kim Ayres said...

FLG - ah, now croissants add a completely different dimension (usually around the waist)

Jupiter's Girl - woah, garlic! Overkill :)

Anonymous - thank you for taking the time to comment. If you do again, please use a name (it doesn't need to be your own, just be consistent) so I can separate you from other anonymous comments :)

Given a preference, I'd rather substitute the milk with cream, but it moves away from the healthy meal at that point :)

Jo - when everyone else in the house is a considerably better cook than me, I have to grab my victories where I can :)

Eryl - I've never knowingly tried Italian eggs - are they much different?

Jeff - just get him involved in the cooking process - measuring, pouring, stiring - I'm sure Nash will happily eat anything he's been involved in :)

SafeT - squares rather than triangles

Eryl Shields said...

I bought some once because I just happened to be in an Italian deli and needed eggs. The yolks are much darker, almost red (Italians call the yolks 'Rossi'), and they taste like eggs used to when I was a child. I find most other eggs tasteless in comparison now. The downside of this is that I am not very often in an Italian deli, so have to rely on Stevie to get them for me in Edinburgh. Which means I rarely get them. But it's a real treat when I do.

Kim Ayres said...

Eggs like they used to taste...

You know, there is a back taste to eggs that I'd almost forgotten exists. I only get in very infrequently. In fact I was beginning to think I'd imagined it, but now you mention it...

Next time you get some Italian eggs, invite me round for lunch :)

Mary Witzl said...

Now, on the subject of eggs, I suspect that it isn't their being Italian that makes the difference, it is their coming from hens raised in true free-range conditions. As a former B & B owner, I now know my eggs. A true free-range egg (many of the ones they sell as such are NOT) will have a dark, brightly-colored yolk, a white that is firm and does not bleed out when poached, and a shell that is tough to crack. If you can easily crack the shell and it shatters, you know the egg is not from a free range hen. And if the white runs when you've cracked it open and the yolk is an insipid color, you know you've been duped.

And I'm so ashamed I went and served you egg salad sandwiches...

Kim Ayres said...

Mary, your egg salad sandwiches, and your bacon sandwiches, were an absolute delight and nothing to be ashamed of :)

Chai said...

yumm

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