Ingredients / Shopping List
2 eggs30g butter SaltFreshly ground black pepperToasted bagel or French stick or white slicedCooked bacon strip or tomato slices for veggie
Freshly ground black pepper
Toasted bagel or French stick or white sliced
Cooked bacon strip or tomato slices for veggie
Prep to Cook: Small non-stick sauce pan, jug, fork, wooden spoon or spatula
Prep:Get your serving plate out and put some toast on to cook
Crack the eggs into the jug
Add lots of freshly ground black pepper and a little pinch of salt
Whisk up with the fork, breaking up the yolks and slackening the whites
Melt the butter in the pan and pour in the eggs
Use a spatula or wooden spoon to stir the mixture as it begins to set
Keep looking at the mixture and keep stirring
Stop before the mixture over-cooks - Look for a creamy mixture
Stop whilst the mixture is moist and shiny but not slimy.
Turn off the heat
Butter your toast
Pile the scrambled egg over the toast and top with a piece of cooked bacon
Use a tomato if you are a veggie
Scrambled egg is a signature dish of a good cook. Served with buttered toast or bagels scrambled egg is homely, comforting and says I care about you.
Use fresh eggs and good quality ones if you can. The secret is NOT to overcook. Use a small non-stick pan. I suggest you do NOT use the microwave for scrambled eggs – it is rather fierce and cooking time error is likely.
Cooks Know How: How could a cook manage without eggs. They are just so amazing and the way they behave when heated gives us so many wonderful choices. You can fry, poach, scramble and make omelettes for good nourishing and cheap meals. Don’t underestimate the performance of making scrambled eggs, well cooked it can be a masterpiece that lingers in the memory. Overcooked and you might as well start again. You will guesstimate the cooking time on your first attempt and then begin to recognise how the egg coagulates and slowly begins to set. Capture the egg before it fully sets and it will retain its moistness and creamy texture, overcook it and you will find it rubbery and hard and even watery as the egg protein shrinks due to excess cooking. Yes, the science of the egg is amazing. Egg whites coagulate during cooking. You will be on your way to becoming a good cook if you can make and serve perfect scrambled eggs.