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There are pretty much only two things you need to know. First, this chutney does not really keep. It is less good on day two, and really not good after that so make it as you need it. There is enough for two generous portions over eggs here as it is the smallest amount you can get away with making in a mini chopper – I use this one (ad) – but feel free to scale up for a crowd.
The second thing I want you to know is how I make my eggs because I’m pretty proud of them. I beat my eggs with a little salt and pepper and pour them into a small, non-stick saucepan set over a medium high heat with a big spoonful of coconut oil melted in the bottom. I love making eggs with coconut oil – they’re much lighter and actually buttery than when you use butter. Then, I don’t stir them all the time, just every 30 seconds, scraping the cooked pieces off the bottom with a rubber heatproof spatula – I swear by the Le Creuset one (ad). Take them off the heat as they’ll keep on cooking in the pan just before they’re cooked enough.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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