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Simple Scrambled Eggs

by Rachael Koch (follow)
Eggs (230)     
Scrambled eggs are super easy to cook, and really good for you. Even buying free range eggs (which we always do) you can save about $10 per serve when compared to eating at a cafe, at least if you live in Melbourne. The only down side to them is that the pot can be a total pain to wash. I cook my eggs in a non stick pan: whether in your house that means teflon, well oiled cast iron or enamel doesn't bother me.

Scrambled eggs on toast with fake bacon

When I cook breakfast I usually don't bother to measure anything: it dirties too many dishes, and isn't that important. The amount of milk I add depends on how much we have in the house, and whether I want a cup of tea as well. The basil is added in pinches. Feel free to use the exact recipe; it certainly won't steer you wrong. Equally, feel free to use it as a guide.

Cooking Time: 5 minutes
Preparation Time: 5 minutes
Makes: 2 serves

5 free range eggs
1/3 cup of milk
1 tsp of dried basil (though fresh is always better if you're lucky enough to have a herb garden)
Salt and pepper to taste
Olive oil

4 slices of bread (the fancier the bread, the better your breaky will look)

Crack the eggs into a medium sized bowl.

Scrambled eggs on toast with fake bacon

Add the milk, basil, pepper and salt.

Slightly whisked ingredients for scrambled eggs

Whisk until blended (I use a fork because it's easiest to wash up).

Slightly whisked ingredients for scrambled eggs

Put your bread slices under the grill (or in the toaster if you don't have a grill).
Add a little olive oil to a fry pan, and put on a medium heat.
When hot, lower the stove to low, and pour in the egg mix.
Turn your bread under the grill (or put the second pair of slices into the toaster).

Slightly whisked ingredients for scrambled eggs

Stir the eggs with a wooden spoon until they set (it's entirely up to you whether you like them set hard or slightly soft).
Butter your toast and serve while the eggs are hot! If you wait too long they congeal together.

Easy Alteration

Before you put the eggs in the pan fry up soy bacon (or the real thing if you're an omnivore) or some mushrooms. Chop the bacon and mix them into the eggs just before serving.

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[ Submit a Comment ]
Hi missd, that's really interesting! I've never had a problem with having whey (the watery liquid) left behind. If anyone does, then please folow missd's suggestions of using cream! If using butter or tablespread please check the oil type and smoke point: don't heat it too hot if it has a low smoke point.
As a chef for over 15 years, the concept of adding milk to scrambled eggs is the biggestand most common breakfast no-no. The eggs absorb the curds from the milk which leaves behind an unnattractive, watery liquid in the bottom of your pan. Using a sufficient amount of butter or tablespread is all that is needed. If any dairy should be added to the eggs for extra flavour then it should be cream only.
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