Sunday, October 5, 2008

(Light) Scrambled Eggs

eggs on toast

The traditional method of scrambling eggs involves adding milk or cream to the eggs. However, my mother always used to make scrambled eggs without milk or cream. To me, it tastes better this way, and it is a lot more healthy than the cream version. Naturally, the freshness of the eggs you use is important here.

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(Light) Scrambled Eggs

1 or more eggs (the freshest you can find. Organic is good)
dash sea salt
freshly ground black pepper
light olive oil (or butter, if you want)
  1. Crack the eggs into a small bowl. 
  2. Add 1/2 tsp of water per egg used. This prevents your egg mixture from becoming too thick, and also stops the eggs from weeping moisture as it cooks.
  3. Add a dash of sea salt and black pepper. 
  4. Beat eggs lightly with a fork or small whisk until yolks and whites are combined.
  5. In a small frying pan or small saucepan, heat up a small amount of olive oil on medium-low heat. If you want to give yourself a bit of a treat, use some butter instead.
  6. Add the beaten egg.
  7. Allow the bottom to cook slightly, then gently lift and fold the egg mixture with a spatula until the eggs are cooked. 
  8. Serve on toast, on their own, or with sausages, bacon, etc.
Give the scrambled eggs a boost of flavour (and a more gooey texture) by adding 1Tbsp of (lowfat) shredded cheddar cheese per egg. Mix the cheese into the beaten egg before cooking.

Use a small frying pan or even saucepan. If you cook one scrambled egg in a large frying pan, the egg mixture will spread out and cook too quickly, causing your scrambled egg to become dry.


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