Classic Scrambled Eggs

Classic Scrambled Eggs

Ingredients

4 Eggs

1/2 cup milk

Pinch salt

Pinch freshly ground black pepper

1 tablespoon butter or margarine

Method

Beat the eggs, milk, salt and pepper together in a bowl. Melt the butter in a frypan. Pour in theegg mixture. Cook over a low heat. Lift and turn the mixture with a spoon, keeping it in large softmasses. When set, serve on hot toast and garnish with chopped fresh parsley or herbs, to your taste.

Recipe Variations: Arrange 200g of smoked salmon pieces on top of the scrambled eggs as themixture begins to set.Alternatively, sprinkle 2 tablespoons of roughly chopped, roasted pinenuts over the scrambledeggs as the mixture begins to set.

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  • Wice says
    Scrambled eggs are so good but I've found people make them in all sorts of different ways.

    My Mum likes them with the egss barely beaten so there are lumps of white and yellow that are quite separate which you can see and feel in your mouth. I like mine with really well beaten eggs so they are hyper-smoth like velvet.

    If you are ever really stuck and have guests for breakfast but not enough eggs, what you can do is to mix a spoon of cornflour in some milk and add this to the the beaten eggs. It will stretch the mixture to go twice as far. It's a good idea to add some extra flavour (herbs, finely chopped ham, etc) if you do this.

    For me, best is just lovely fresh eggs though. I always add a dollop of sour cream, freshly ground black pepper and a bit of powdered chicken stock while cooking. French people stir in a couple of spoons of butter when the eggs are almost cooked. Hubby likes his scrambled eggs very dry. I like mine creamy and adding butter works in either case if you don't mind the calories.

    I serve my scrambled eggs with a sprinkling of fresh chervil , snipped chives or finely chopped fresh Russian tarragon. . Sometimes I will top with flakes of parmesan or a splash of hollondaise or bernaise sauce.

    There are also the classic variations on Eggs Benedict where the eggs are served on wilted spinah. Served with salmon the dish is usually called 'Florentine'.

    The most important thing to rememaber when cooking scrambled eggs, no matter how you do them, is to keep stirring them. They will burn and catch very easily on the bottom of the saucepan and they really lose something with dry brown bits speckled through them.

    Finally, remember that scrambled eggs don't just have to be served on toast. Golden toasted English muffins pr bage;s are scrrumy alternatives. Or try struffin pita bread, wraps or croissants with scrambled eggs and crispy bacon. The secret is to have a good contrast of textures - something lovely and crunchy to counter the velvet smoothness of well made scrambled eggs.
  • Dont use so much milk, and to cut time cook in the microwave for about 1 -2 minutes. Add plenty of salt and pepper. Awesome.
  • Karla B says
    I have 7 free range hens at the bottom of the garden, they are easier to keep than you'd think and you always have a meal 20 meters away even when the cupboard is empty!
  • Dj says
    will try a big brekkie this weekend and use this~
  • Instead of butter or margarine on your toast/bagel/muffin, spread hummus on instead, it goes SO well with the scrambled eggs! healthy too.
  • rps says
    I always thought people added milk to eke out the eggs so it was cheaper. Will definitely be adding it back into my eggs. Chopped pine nuts sounds delicious!
  • Dee-Dee says
    ....I love scrambled eggs, my favourite way is to whip them first then add to a pan that has been lightly sprayed with olive oil then combine once the eggs are just about cooked I take them of the heat and add in finely chopped parsley and a little sour cream, I like my scrambled eggs creamy, but use no butter, and only add water if I leave it on the heat for too long....and usually serve it with avacado slices, drizzled with a little garlic oil and some lightly grilled tomatoes....makes me hungry for some now
  • Claire1971 says
    In my humble opinion, scrambled eggs is best served with slivers of smoked salmon, slices of avocado and a sprinkling of black pepper.
  • New Member says
    Love Scrambled eggs for breakfast on a freezing cold morning, with ham and cheese :)
  • harksgal says
    I love scrambled eggs. For something different i add salmon cubes, exchange the milk for cream and serve with fresh parsley.

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