Scrambled Eggs
Cowbridge Kitchen
When it comes to cooking eggs you do have to be a bit careful about it. Eggs burn easily, become overcooked and can be dry and tasteless.
Scrambled Eggs should be light and fluffy with a creamy, moist texture which is why most Chef's will tell you never cook scrambled eggs in a microwave, it will just dry them out. That goes with any type of egg, microwaves just heat up and evaporate water and eggs are basically a liquid.
Scrambled Eggs are perfect on a breakfast and they don't take long to make and are easy to cook.
1 min prep time
2 mins to Cook
Time
This is per portion
61 g (2 eggs)
Not including toast
Calories: 91
Protein: 6.1g
Fat: 6.7g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0.8g
Nutrition
But you can make it for as many as you like by adding extra eggs
Servings
Difficulty
Nice and cheap to make, scrambled eggs make a tasty breakfast
Cost to make:
£0.61 / $0.77 (Est.)
Equipment:
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How to Make Scrambled Eggs
Scrambled eggs is a dish made from eggs stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients
A lot of people get this simple breakfast wrong by over cooking the eggs or worse still, cooking them in a microwave. You should never make scrambled eggs in a microwave as this just evaporates all of the moister in the eggs and leaves them dry.
Scrambled eggs are a bit like Omelettes in that they are both made with eggs, cooked in a pan with butter or oil.
Scrambled eggs are the perfect addition to the iconic full English breakfast.
Cuisine: European, French
ingredients
40g Salted Butter
Bread for toasting
Cooking Instructions
- Crack the Eggs into a small mixing bowl.
- Beat the eggs together with a fork so that the egg yolks and the egg white is fully combined
- Get a flat frying pan on the stove and put the butter into the pan.
- Melt the butter for 30 seconds on a low heat
- When the butter is melted, simply tip in the egg mixture and combine it with the melted butter by mixing it up with a fork.
- Let the eggs cook for a minute until it resembles a part cooked omelette, then mix it up again with a fork so that it becomes scrambled.
- Turn the uncooked side of the eggs over so that they start to cook then remove the pan from the heat.
- Cover the eggs with a lid or a large plate and allow the residual heat to continue cooking the eggs just while you butter your toast.
- By covering the eggs this way you allow the moister to stay in the eggs.
Never make Scrambled Eggs in a microwave. A microwave only heats fluid so the eggs will just be dry.