The popular Spanish take on scrambled eggs
I’ll never forget finding one of the fabulous mis-translations in an Andalucian restaurant, where the signature scramble appeared as “untidy of the house”—I had to try it, and here’s the recipe.
2 spring onions, trimmed and sliced finely
4-8 peeled raw prawns (depending on size)
¼ clove of garlic, crushed garlic
2 medium eggs, beaten with 1 tbsp milk
Salt and pepper
A few parsley leaves, roughly chopped
Melt the butter over a medium heat in a small saucepan and then toss in about ½ the spring onions and the prawns.
Once the prawns have turned completely opaque and pink on one side, toss them over and add the garlic. Wait to be hit by the glorious smell and then turn the heat right down.
Add the beaten eggs with a pinch of salt and pepper to the pan and wait for a few secs before stirring gently. The idea is to finish up with silky flakes of barely set egg rather than a mass of rubber.
Move the egg from the bottom of the pan as it sets (I find a square-ended wooden spoon is perfect for the job) and then finish cooking when the egg mixture is still looking a little custardy. The residual heat in the pan will finish the cooking as you serve this up.
Fold in the remaining spring onion and the parsley and serve straight away with some good bread or toast.
ALTERNATIVES: When wild garlic is in season, try stirring a few shredded leaves into the pan at the same time as the egg.
Swap the prawns for wild mushrooms, just add the eggs once the onions have cooked.
Recipe: Jenny Chandler