The soft scramble of your dreams.
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
Eggs can be enjoyed a thousand ways to Sunday. Here at the ECK we like a good soft scramble with a little chilli oil or chive. Toast up some thick cut sourdough, now that makes for a handsome breakfast.
Ingredients:
- 3 large eggs
- 1 knob butter
- 1 tbsp sour cream or creme fraiche
- Kosher salt
- Chives (optional)
- Chilli oil (optional)
Instructions:
- Crack three eggs into a small cold pot or pan. Turn the heat on medium-low (closer to low) and slowly start breaking the eggs up with a rubber spatula.
- Rock back and forth, taking the pan off the heat. Constantly stir up the eggs. Once the mixture starts to thicken (after about 2-3min) throw in a knob of butter and stir, off heat, until fully combined.
- Next, add in a tablespoon of either sour cream or creme fraiche and a pinch of salt off heat and gently mix until fully combined.
- Chop your chives as thin as possible and garnish once on the plate.
- The eggs should be creamy, soft and velvety. Take the eggs off the heat before you think you should. The eggs will continue to cook when they are on the plate.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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