There’s more than one way to scramble eggs and, in theory, scrambled eggs should always be tasty because most recipes are easy to follow.
Not always so.
Luckily, over the years I’ve developed a method which produces light, creamy, fluffy scrambled eggs every time. They taste like a treat and worked perfectly on my 100 Day Diet Challenge.
This recipe produces enough for one portion and can easily be scaled up.
Scrambled eggs recipe
Knob of butter
Pinch of salt and pepper
For garnish: chopped fresh basil or crushed chillies
Crack the eggs into a jug and whisk thoroughly together for a minute or so. It’s crucial for the whites and yolks to be well beaten.
Place a pan on the hob on a low heat and add the knob of butter. Once it’s melted, pour in the eggs and the salt and pepper. Continue to whisk to prevent the eggs sticking to the pan and to allow them to cook evenly. Keep slowly whisking while the eggs cook.
After a few minutes, the eggs will virtually be done. Take the pan off the heat and, once happy to dish up (perhaps after a further whisk), remove the scrambled eggs to a plate (with or without sides).
Garnish as desired and add another pinch of salt and pepper.
Ideas for Sides
Scrambled eggs are a great way to get a protein hit and, though traditionally considered a breakfast dish, can be eaten at any time of day.
My scrambled eggs can be enjoyed on their own but I also recommend experimenting with different sides. You’ll end up with something you can call your own which is easy to prepare, tastes delicious and allows you to show off your culinary skills to family and friends.
Thanks for reading this recipe. Please feel free to share it using one of the buttons below.
SUBSCRIBE TO THE WRITING STRUGGLE VIA EMAIL.