Scrambled Eggs With A Twist Food

SCRAMBLED EGGS

Steps:

• Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.

SCRAMBLED EGGS WITH A TWIST

Steps:

• Scramble Eggs as normal, salt and pepper to taste.
• When Eggs are not runny, add Chicken and Pickles.
• When Eggs are done, mix in applesauce and serve.
• Amounts can be changed to taste.

SCRAMBLED EGGS WITH A TWIST

Steps:

• Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150°C - 180°C) for about 30 minutes so they soften and cook through.
• when the tomatoes are almost done start beating together the eggs and milk.
• Warm a pan and put the butter in so it melts and coats the bottom.
• Add the eggs and keep stirring gently as it cooks.
• Toast the bread and butter it.
• Place the eggs on the toast (buttered if you like).
• Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast.
• Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on.
• Serve straightaway.

SIMPLE SCRAMBLED EGGS

Steps:

• Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
• Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.