Anyway, let me proceed with the recipe. It's simple. And it's better than my eggs ever were. We cooked our's over high heat and had they cooked through. This one is a more gentle touch and the flavor is awesome.
From: Vegetarian Cooking: A Common Sense Guide
Serves 2
6 eggs (I used 4 and adjusted the recipe as needed)
1 tablespoon milk (I used soy milk)
1 3/4 oz. butter (I used olive oil)
2 slices of bread, toasted
- Crack eggs into a bowl, add the milk and some sea salt. Whisk gently until combined.
- Melt butter (or put olive oil) in a small frying pan (nonstick helps) over low heat. Add the egg mixture and stir constantly using a wooden spoon. Do not turn up the heat--scrambling must be done slowly and gently. (SEE, I DIDN'T KNOW THAT!) When most of the egg is set, remove the pan from heat and let the eggs finish cooking. Scrambled eggs should be creamy, not dry and rubbery Serve immediately on toast--they shouldn't sit for a minute!
Note: it is very important to use fresh eggs when scrambling. To check whether an egg is fresh, put it in a bowl of cold water. If it sinks on its side it is fresh. If it floats on its end it is stale. If it is somewhere between the two it is not perfectly fresh but should still be good for scrambled eggs.
Variation: Scrambled eggs are delicious with a cheese such a gruyere stirred through, or a handful of chopped fresh herbs. You can also use roasted vegetables such as capsicum (pepper), tomato, onion, and a few basil leaves to make a version of the French dish piperade.
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| Scrambled Eggs and English Muffin with Apple Butter. |
