Heat the pan to melt the dripping gently. Separately, crack the eggs into a bowl, add a glug of milk and beat gently with a fork to integrate the milk and the eggs but only just. Into the greasy heated pan pour the mixture and allow to thicken on the heat gently. There must be no bubbling or sizzling. When it is appropriate, and you will know, draw the mix away from the sides so it piles up in the centre and allows the uncooked part to run down to the edges of the pan. This is where you need to be very careful with heat control When there is no more run-off, cover the scromolet with a tight lid and the heat off. The object of the exercise is to get it cooked without sweating any water out of it.
Decant to a warmed plate, optionally on top of a slice of toasted sourdough. Serve with quartered cherry tomatoes, optionally with a little freshly ground black pepper ... Demerara may be sprinkled on the top but it has got to be Demerara and it has got to be real so follow the hyperlinks ... In the interests of full disclosure I was an active member of allrecipes.com for many years in the early days of internet when it was still driven by steam and hot air.
Decant to a warmed plate, optionally on top of a slice of toasted sourdough. Serve with quartered cherry tomatoes, optionally with a little freshly ground black pepper ... Demerara may be sprinkled on the top but it has got to be Demerara and it has got to be real so follow the hyperlinks ... In the interests of full disclosure I was an active member of allrecipes.com for many years in the early days of internet when it was still driven by steam and hot air.
