Scrambled eggs with squid in ink

AT A GLANCE

  • Serves 4 people

This is a beautiful dish. The eggs should be slightly undercooked and creamy and the squid in ink has a wonderfully slippery texture. This would make a really nice start to a meal or a quick supper on its own.

  • 30 gm butter, coarsely chopped
  • 8 eggs
  • 50 ml pouring cream
  • 1 tbsp finely chopped coriander
  •  
  • Squid in ink
  • 1.2 kg squid (about 8), cleaned, tentacles reserved
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 1 tbsp squid ink (see note)
01   For squid in ink, cut squid hoods into 1cm strips. Heat olive oil in a frying pan over medium heat, add onion and garlic and sauté until tender (3-4 minutes). Add squid and chilli, increase heat to high and sauté until just cooked (1-2 minutes). Add ink and simmer for 1 minute to warm through.
02   Melt butter in a saucepan over medium heat. Whisk eggs and cream in a bowl to combine, season to taste, add to pan and stir over medium heat until just set (2-3 minutes). Stir through coriander and divide among serving plates, spoon squid into plates and serve hot.

Note Although squid ink can be taken straight from the ink sac of the squid, it is a rather messy and tedious task. Squid ink can also be bought in jars or sachets from Simon Johnson and select delicatessens.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

GERALDINE MUNOZ AND RODNEY DUNN

FEATURED IN

Oct 2009

Oct 2009

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