Nan, the Warrior Woman and how to make the most perfect scrambled eggs

‘Who are you working for? ‘Money is power.’

These are the words my Warrior Woman Nan would say to me every morning as she kissed me goodbye before school. And I would answer ‘Sarah Howard’ (my maiden name). I was 10. And these words have stayed with me. 

My Nan built the foundations of my strong work ethic. Ultimately, she taught me we are all on our own and only we can make a difference. Every day she gave me purpose and drive to succeed -with those words above. ‘Who are you working for?’ ‘Money is power’. And to enjoy that feeling of validation and success – whether it was playing the violin, badly, I might add, or the need to come first in the weekly spelling test. Sowing the seeds of performance anxiety. It was to become a double-edged sword. But most importantly she was there at the start of every day and at the end of the day. And that was safe. She also taught me how to make the most perfect scrambled eggs which I make regularly for my international clients for breakfast as I chef for them on their luxury UK retreats. Thinking of Nan every time. Cooking with love. And believe me the clients feel this love. This is my business now and it is very personal. Food is love and I cook with love.

The comfort of perfect scrambled eggs

It was a bad day at school. Wet windy walk home – crossed the road with Pat, the lollipop lady. She stood under the bridge, aglow in her yellow mac and hat, and I knew she had sweets in her pocket – these were cheer me up after school sweets. She did that for all of us who walked home that way. None of my friends walked my way. I had a bad result in my maths test and all I wanted was to go home to Nan. Miserably I trudged, smiled at Pat who hands me two tiny little jewels of sugar-coated fruit sweets and saw me safely across the road. Only 100 or so metres to go before I could turn the corner into Rushmere Road, swing open the rusty wrought iron gates, through the huge green double driveway doors and run past the kitchen window, on the left, all steamed up. I could not see Nan but she was there. Through the back door, past the outside loo, always so cold, damp and musty but there was safety in these smells for me. I opened the kitchen door and there as Nan in her housecoat, wrapping me in a huge hug– one of those that is so tight it takes your breath away. She has done the washing – it was Monday and rainbow striped winceyette sheets hung from the ceiling dryer over the kitchen table, already dressed with a sear sucker checked table cloth – ready for my first tea. ‘How as was your day?’ she asked.

‘Ok ‘, I said pulling off my wet socks, unhooking my wet velcro school shoe buckles, out of my hand knitted blue school jumper, leaving me in my grey pinafore, damp from the waist due to the rain seeping in under my flimsy school mac. Grey November Mondays.   I could smell and hear the chicken bones, from the roast from Sunday, bubble and steam way, infiltrating the hanging sheets, too wet to hang them out on the line. I sat down – the comfort and safety of what was coming next. It was always the same – it was what I asked for every day – safety in comforting ritual – Scrambled eggs on brown toast. And a donut or toasted tea cake for afters, as I always needed something sweet. I had to do the toast my myself. It was an old fashioned upright toaster, the shape of an A, that you placed the bread in each side and the hot red wire filaments in the centre would brown the toast. I had to keep flipping it open to check for burning. We always had Flora even those in the early 70’s, intended to reduce cholesterol. Nan was so ahead of the game. And I would butter my brown seeded toast, as Nan would walk over with the soft seasoned eggs and everything was right in the world.

The best scrambled eggs!

My scrambled eggs are the most sought-after recipe when I chef on retreats! I make them to order so they are fresh and fluffy every time. My business is so personal and I love to make every breakfast for my clients special. Here I am below making them! Let me know how you get on!

Ingredients

Eggs, preferable free range and large - allow 2 per person

Butter - for every 4 eggs approx. 1 tablespoon- they need to be good and buttery 

Teaspoon of water

A good pinch of Maldon sea salt and grind of black pepper

Method

Crack the eggs in a non-stick pan

Whisk with a fork to break up

Add salt and pepper to taste

Add butter

Add teaspoon of water

On a low heat stir the eggs with a wooden spoon, they will start to come together - as they do keep stirring and take on and off the heat as they thicken - you want golden soft fluffy eggs- so take off the heat when they are smooth and creamy - not hard and dry. They will continue to thicken in the pan as well until ready to eat. Serve with buttered toast! Delicious! 

Let me know how you get on!

Thank you for reading my substack. I have transformed my life with my love of cooking and am now sharing my very personal food love story through my writing. Please do share with someone you know who may resonate with my story and enjoy. My work is currently free.