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My Scrambled Eggs
For Breakfast ( Vegetarian, Eggs )
Published on 30/06/11
2 minutes to prepare and 3 minutes to cook
Serves 2
Description
These are "just" done. Not to everyone's taste but this is how I prefer my eggs....creamy, soft and delicious
Ingredients
5 free range eggs lightly whisked (please don't over beat, you want to retain yolk and white in parts)Approx 60 ml "lite" cream (you could substitute full cream or milk if desired)
S&P to taste
2 tspns Olive oil or Olive Oil spray
Chopped parsley (optional)
Instructions
Whisk your eggs, add your cream in a jug or bowl add S&P to taste.Heat a non-stick frypan over high heat. Spray with oil or add a tspn or so to pan.
Pour egg mix into pan and reduce heat to medium.
The egg will immediately begin to cook at the edges.
Begin to fold the mix gently towards the centre until all the egg forms soft curd like peaks.
This will take a very small amount of time. Don't leave it unattended unless you like your eggs like cottage cheese!
Remove from heat, sprinkle with parsley if desired and serve.
Notes
The eggs will continue to cook even after you remove them from the heat. You might need to practice with the consistency to your taste.
I love these on their own, on toast, as a side to bacon & tomatoes or with smoked salmon for a really indulgent breakfast (or lunch!)
Because I love the piquancy, I often add a dash of tabasco sauce to my eggs on serving but that's just me :)
posted 1 decade ago
Creamy eggs, how decadent! I'm going to spoil myself over the weekend and give these a go :)