Scrambled eggs are a useful quick meal.
2 eggs per person
slice of bread per person
wooden spatula or spoon
- Toast the bread. If you want, spread a little butter on it while hot.
- Break the eggs into the bowl. Whisk with a fork a little to break the yolks.
- Melt a little butter in the frying pan. You can add a small amount of milk as well, if you want, but not too much.
- Pour in the eggs. As the egg sets round the sides and on the bottom of the sacepan, scrap it off with the spatula or spoon, but don't stir the eggs otherwise. Take off the heat before the eggs have set, and arrange on top of the toast. Eat immediately.
- I add a little milk to the eggs, but it may be optional. Butter does improve it and a little salt may help as well, although you can leave people to season their own.
- Scrambled eggs can stick on the pan so use a non-stick saucepan which makes the process much easier.
- Scrambled eggs are very quick to cook. Make sure that you have warm plates and laid the table before you start cooking.
- It's best not to overcook scrambled eggs, so remove them from the pan while there is a little runny egg, as it will carry on cooking while still in the pan even though off the heat. It is also important to eat the eggs quickly and not leave them hanging around.
© Jo Edkins 2012 -