Bill’s eggs, a Sydney institution
Simply Sunday. When in Sydney, everyone should try Bill’s eggs. Bill Granger started cooking scrambled eggs for friends some years ago and since then his eggs, and everything else he does, have become a cult.
His main restaurant in Sydney is now on Crown Street in Surry Hills. No reservations day-time (only for dinner) so you stand, say for half an hour, outside on the pavement, surrounded by couples, families, single people. Once in, service is quick and jolly. I was with my good friend Lee Tulloch, the Mrs part of mrandmrsamos.com (don’t miss this one, it is sensational). Up now you can find Mrs Amos’ choice of best finds of 2013, including “The Mooring Café at the Avana Fishing Club on Rarotonga, the capital of the Cook Islands, where they serve up you a sandwich of tender, fresh-caught mahi mahi and delicate greens that’s so simple and so delicious it’s poetic. It was the best single dish Mrs Amos had all year, in a year of fabulous food”. She is also just finishing her fifth book – the gal loves her Perfect Pink Polish, the Last Word on Style, published by Penguin.
At lunch that day, I started with Bill’s Greens, a health drink of green apple, cucumber, spinach, ginger, celery, chia seeds and young coconut. Then came the eggs. Look how gorgeous they appear – and they taste even better. Here, by the way, is his recipe: 2 large free range eggs, 6 tablespoons of single cream or full-cream milk, a knob of butter. Lightly whisk the egg and cream with a pinch of salt until the mixture has one consistency. Heat a small non-stick fry pan for a minute or so, add butter and let it melt (not brown). Pour in egg mixture and let it sit without stirring for 20 seconds. Stie with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds and stir/fold again. Repeat until eggs are softly set and slightly runny, remove from heat and leave for a few secs to finish cooking. Give a final stir and serve without delay. Yummy.
My advice is when in any foodie centre, try the best-seller – although I must admit the eggs in the Club Intercontinental at Intercontinental Sydney are, though slightly different, just as good, which shows that luxury hotels CAN provide iconic dishes
