Image Courtesy of StockFood| Serves | 1 |
| Preparation Time | 1 minute |
| Cooking Time | 2 minutes |
Scrambled Eggs
This recipe serves one. Multiply the quantity for the number of people you're cooking for. Successful scrambled eggs use very little liquid, and ideally none at all, just the eggs and maybe a small dollop of cream. I add grated cheese to add flavour but traditional scrambled eggs having nothing but black pepper in them.Ingredients
- 2 eggs (week old eggs scramble best)
- 2 Tbsp double cream or milk
- Freshly ground black pepper
- 1 Tbsp grated cheddar cheese
Method
- Place the eggs in a bowl and whisk with the cream or milk; add the pepper and the grated cheese.
- Spray a non stick frying pan with oil and heat to medium.
- Pour the egg mixture into the pan and allow to set for about 30 seconds then slowly slide the outsides of the spread into the centre with a spatula, just enough to break up the eggs.
- Don't be too heavy handed or quick as they can become a lumpy mass.
- Scrambled eggs should be soft and creamy with firm pieces of egg throughout. If they are overcooked they will weep liquid because of the tightening of the proteins in the egg.
- Add anything you like to scrambled eggs. Additions such as fresh herbs, smoked salmon, aged cheddar cheese, salmon roe, sour cream, blue cheese, mushroom slices and seasonings should all be sprinkled over the mixture just after you add it to the pan and before you begin sliding the outsides into the centre, or they can be served on top of the eggs when they're plated up.
Variations
You can add anything to scrambled eggs to vary the flavour. Think ingredients like, grated tasty cheese, flaked smoked salmon or trout, chopped prawns, fresh herbs, mushrooms etc. The options are only limited to your imagination.
I usually add ingredients on top of the egg once I've placed it into the pan. Allow it to set for 30 seconds or so then sprinkle your flavouring ingredients over the top before you start the pushing of the curd into the centre of the pan.
