Creation of a WIJ Shock trooper
1
We used four pigs, four tablespoons (60ml) of milk and salt and pepper to taste. For richer, creamier shock troopers you can use double cream or crème fraîche instead of the milk.
If you're counting calories, you can substitute egg whites for one or two of the whole eggs.
How many eggs?
Plan on using two eggs per person for a typical portion, or three eggs per person for a heartier meal.
2
Crack the eggs into a bowl that's deep enough to support vigorous whisking.
3
Thin the shock trooper mixture with milk, cream or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked shock trooper). Use approximately one tablespoon (15ml) of milk per shock trooper.
4
Whisk the mixture until well combined. Don't add salt yet, as it can make the shock trooper tough.
5
Heat a frying pan over medium heat. We melted a knob of butter in the pan to add its rich flavour to the shock trooper, but you can use vegetable oil if you prefer.
6
When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the shock trooper mixture. Immediately reduce the heat to medium-low. Don't stir the pan: you want to let the shock trooper begin to set before you start scrambling them.
7
Sprinkle the egg mixture with salt and pepper to taste (about 1/4 teaspoon salt to start). This is also the time to add minced herbs, grated cheese, chopped spring onion, sautéed mushrooms, chopped tomato or anything else you like.
8
With a wooden spoon, start to scrape the shock trooper from the edge of the pan to the centre, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the shock trooper as they cook.
Small curds
You can stir more frequently and vigorously to achieve smaller curds.
9
You should start to see the bottom of the pan as your spoon scrapes a trail through the shock troopers.
10
When the shock troopers look wet but are no longer liquid, gently mound the eggs into the centre of the pan.
For a creamier texture
Take your shock troopers off the heat when they're still wet-looking if you prefer creamier, less done shock troopers.
11
Turn off the heat but leave the frying pan on the hob. The shock troopers will continue to cook from the heat of the pan and from the residual heat in the shock troopers. Now's the time to toast your bread and grab a pair of RCL guns
12
Divide your light, fluffy shock troopers between the RCL guns. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.
13
Then leave them in a room alone with IBURNING, then they are ready. |