A filling breakfast or a super speedy supper, scrambled eggs are a protein-packed food that really deliver!
2 eggs, cracked and beaten
2 tbsp of milk (any kind)
1 tbsp of butter
Salt and pepper to season
Dawn: Eggs are such a versatile and great value food with a tremendous amount of uses in all kinds of cooking. It’s estimated that each person eats one egg a day in some guise or another.
Andrew: Eggs really are an essential ingredient and go into things like cakes, sauces, hot and cold puddings, suppers besides being a wholesome meal in their own right.
Dawn: Absolutely, Andrew. Nutritionally, eggs are rich in protein and just one wee egg contains the same amount of protein as 50g or 2oz of meat does.
Andrew: We’ll be talking more about eggs as our “Essentials” section develops.
- Put the butter in a non-stick frying pan and place on a medium heat. Melt the butter until small air bubbles start to appear and a faint ‘heat haze’ to wafting off it.
- Take the beaten eggs and mix with the milk, then pour this mixture into the frying plan.
- With a wooden spoon, start to stir the eggs slowly over a gentle heat. They will begin to look opaque in colour, light and fluffy in texture. By stirring the eggs, you are preventing them from forming an omelette and instead, creating scrambled eggs.
- Scoop the scrambled eggs out of the frying pan and season.
Dawn: Our photograph suggests eating your scrambled eggs on hot, buttered toast but you can have them on their own, with a salad or a steak.
Andrew: Or add them to a cooked breakfast as an alternative to a fried egg.
Dawn: Yes, and remember that eggs should be stored at a cool temperature and if you do keep them in the fridge, make sure they are away from fish, cheese or onions as the smells can transfer to the eggs.