Friday March 21 2014

Recipe: Scrambled eggs


By Maria Murore

Scrambled eggs are a refreshing change from the usual omelets or fried eggs. They are also a lot easier for young children to eat. To make the eggs soft and creamy, cook them slowly over low heat, stirring slowly, but constantly. For those who prefer their scrambled eggs drier, simply turn up the heat and cook the eggs stirring to desired dryness.

Ingredients (Serves 4)
8 eggs
50g butter/margarine
2 tbsp milk
1 level tsp Aromat (optional)
A pinch salt
1. Beat the eggs lightly with the milk, salt and Aromat, if using.

2. Heat the butter or margarine in a heavy bottomed pan, pour in the eggs and reduce the heat to low.

3. Allow the eggs to set slightly around the bottom and sides of the pan and using a spoon, stir slowly, running the spoon round the edges and bottom to draw the eggs to the centre. The eggs should break up into fairly small pieces. The eggs are ready when soft, creamy but well set.

4. Remove from the heat and serve immediately piled up on hot buttered toast.

5. For drier scrambled eggs, mix all ingredients together, beat well, increase the heat, allow eggs to set slightly and stir constantly, until you achieve desired dryness.