Parma ham scrambled eggs with wholegrain mustard recipe: a belter for the family
You know my kids are lucky sometimes. I used to get buttered toast for breakfast, or sometimes if I was lucky some dripping on toast. My kids get Parma ham scrambled eggs with wholegrain mustard.
For those who don’t know what dripping is… you know when you roast meat, and you get all those juices left over in the tray? A WWII ration trick was to take those juices, and whilst still liquid pour them in a bowl. It then sets and cools, and you can pop it in the fridge. Every time my Nan used to roast she’d repeat the process and before long you end up with this bowl of brownish/white goo with burnt bits in it. That is dripping. It is solidified meat fat basically. So tasty though.
You can use it for frying instead of oil, or as we did, use it as a butter replacement. Beefy butter type thing. I have my Nan & Grandad to thank for that one – love you two and miss you two. But anyway to this recipe. Today’s recipe was the kids breakfast, here comes Parma ham scrambled eggs with wholegrain mustard.
Today for breakfast they got this. In the title for this recipe it says Parma ham, but actually I used Black Iberian cured ham. Not just any Parma ham for these two. Seriously though any Parma ham or cured ham will do.
For one person you will need;
- 2 beaten eggs;
- 2 tablespoons full cream;
- 1 small red onion, roughly chopped;
- 1 teaspoon of roughly chopped garlic;
- 4 slices of your choice of cured ham. Simply slice this into thin strips;
- 1 knob of butter;
- Olive oil;
- 1 tablespoon of wholegrain mustard; and of course
- Sea salt & cracked black pepper.
- In a small bowl go the eggs, cream, and a good pinch of sea salt and cracked black pepper. Give that a stir around to mix it all up nicely and set aside;
- In a frying pan plop your knob of butter and a little oil. When the butter is melted and the oil is hot, fry the garlic and red onion until they are sweated;
- When the onions turn see-through, in goes your ham. Keep moving that around until it crisps up;
- Add the egg mixture and move it around, again this will start to cook immediately;
- Add in the mustard, stir it through, and that should be that;
- I normally take scrambled eggs out a little underdone as the heat continues to cook them. Nothing worse than overdone, dry scrambled eggs.
Plate that bad boy up and serve your hungry fledglings. I think you and your kids will really enjoy this dish. My lot certainly did. It was very nice actually to have peace and quiet as they sat there munching and not talking. Have a crack at my Parma ham scrambled eggs with wholegrain mustard. A must-try for your breakfast tomorrow – ENJOY!!!
Parma ham, also known as Prosciutto di Parma, is a type of Italian dry-cured ham that originates from the Parma region in Italy. It is one of the most famous and well-regarded cured meats in the world. Here are some key points about Parma ham:
- Curing Process: Parma ham is made from the hind leg of specially bred pigs, usually of the Large White, Landrace, or Duroc breeds. The meat is dry-cured with a mixture of salt and air-dried over several months.
- Traditional Method: The production of Parma ham follows strict traditional methods that have been handed down through generations. It’s often considered an art as well as a culinary skill.
- Geographical Indication: Prosciutto di Parma is protected by its geographical indication (PDO) status, which means that only hams produced in the Parma region and adhering to specific production methods can be labeled as such.
- Ingredients: The traditional method of making Parma ham involves minimal ingredients: high-quality pork, sea salt, and time. The salt helps draw out moisture from the meat, preserving it and creating a unique flavor profile.
- Aging Process: The hams are aged for at least 12 months, and some can be aged for up to 36 months or more. The aging process is crucial in developing the ham’s flavor and texture.
- Flavor and Texture: Parma ham is known for its delicate and sweet flavor, as well as its tender, melt-in-the-mouth texture. The aging process contributes to the development of these characteristics.
- Culinary Uses: Parma ham is often served as part of antipasti (appetizers) or as a topping for dishes such as pizza or salads. It’s also frequently used to wrap around other foods, like melon or grissini (breadsticks).
- Nutritional Profile: Parma ham is relatively lean and is a good source of high-quality protein. However, it’s also high in salt due to the curing process, so it’s best enjoyed in moderation.
- Global Recognition: Parma ham is a staple in Italian cuisine and has gained international recognition for its quality and flavor. It’s commonly exported and enjoyed worldwide.
When using Parma ham in recipes, it’s often recommended to use it as a finishing touch due to its delicate nature. It’s a versatile ingredient that can add a touch of elegance and flavor to a variety of dishes.