by Mandy Wilks

Created on: August 18, 2010   Last Updated: August 19, 2010

We all know just how useful, convenient, versatile, healthy and inexpensive eggs are – they are in fact the ultimate fast food all held together in their own bio-degradable, unique packing. Out of the multitude of ways there are to cook the humble egg, scrambled eggs is one of the quickest and most convenient ways of cooking them.

The basic recipe is simple

INGREDIENTS

2 large eggs
pinch of salt and pepper
2 tablespoons skimmed milk (optional)
knob of  butter or margarine

OVEN TOP METHOD

1. Gently beat the eggs together with salt and pepper. Add 2 tablespoons of milk to the eggs if you prefer a softer result.

2. Melt the butter or margarine in a non-stick pan over a medium heat. When sizzling, add the egg mixture and stir with a wooden spoon.

3. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets.

4. When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds until fully scrambled.

 MICROWAVE OVEN METHOD

For extra speed scramble your eggs in the microwave, done correctly they are just as good – but DO NOT overcook

.1. Beat together the eggs, milk, salt and pepper, add knob of butter or margarine in a microwave safe jug or bowl.

2. Cover with plastic food wrap and microwave on HIGH for 2 minutes (650 watt oven) or 1 minute 30 seconds (750 watt oven).

3. Stir mixture well and microwave for a further 30 seconds (for both 650 and 750 watt ovens).

4. Stand for 30 seconds before serving.

 If you are following a low fat diet you can use I full egg and two egg whites to cut down on the fat in your scrambled eggs.

 VARIATIONS

Scrambled eggs are not simply a breakfast food; there are several different variations on the traditional recipe that transforms the simple scrambled egg into a starter or light lunch.

1. For luxury scrambled eggs add 2oz of chopped smoked salmon to the basic recipe, this is lovely for either breakfast or a starter served with thin slices of Melba toast and garnished with lemon and parsley.

2. Another variation is a Tex Mex recipe that consists of scrambled eggs mixed with strips of tortilla and cooked vegetables and meat.

3. For an Asian variation soy sauce can be added to the mixture before cooking and served with rice congee.

4. A lovely starter consists of scrambled eggs mixed with pureed courgette (zucchini) and garlic-flavoured tomato paste. Serve it in the scooped out courgette skin  and sprinkle with Parmesan cheese and garnish with tomato slices and basil leaves.

5. Give your scrambled eggs a Turkish theme by adding pastrami and chopped tomato and using olive oil instead of butter.

 However you cook your scrambled eggs – enjoy!

Learn more about this author, Mandy Wilks.
Click here to send this author comments or questions.