Cookbook:Scrambled Eggs

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Crack eggs into a measuring cup.
  2. Add the milk (if desired) and salt.
  3. Using a whisk or fork, beat the mixture until foamy.
  4. Melt 2 tsp. butter in a frying pan on medium heat
  5. Pour eggs into frying pan.
  6. Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.
  7. Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.
  8. Transfer to a plate.
  9. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking)

Serves one. Good eaten as is or with ketchup (tomato sauce), salsa and/or butter on toast.

Variations[edit | edit source]

  • For a low sodium version, omit salt and use unsalted butter.
  • Grated cheddar cheese can be added into the mixture or on top of the cooked eggs.
  • Sour cream may be used in place of milk for a creamier and richer version.

Fried Pita Bread with Eggs[edit | edit source]

Ingredients[edit | edit source]

  • 1 tablespoon extra virgin olive oil
  • 1 pita bread
  • 2 eggs
  • salt and black pepper

Procedure[edit | edit source]

  1. In a heavy skillet heat the oil at medium low temperature
  2. Tear the pita into small pieces and add to the hot oil
  3. Cook, stirring frequently, until the bread is lightly browned and crispy.
  4. Add the eggs and scramble them with the bread.
  5. Season with salt and ground black pepper to taste and serve.

Serves one. This is a Westernised version of a dish from Yemen.

Cornstarch creamy Scrambled Eggs[edit | edit source]

Ingredients[edit | edit source]

  • 3 large eggs
  • 3 tablespoons unsalted butter
  • 1.½ tablespoons whole milk
  • 1.¾ teaspoons cornstarch or potato starch

Procedure[edit | edit source]

  1. In a separate cup, whisk together the milk and cornstarch until it is free of lumps.
  2. Add the milk cornstarch mixture to your eggs, and beat until smooth. +Season with salt.
  3. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns.
  4. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up…about 3 seconds… 1, 2, 3 ...Then remove the skillet from the heat. (yes, remove!)
  5. After removing the skillet from the heat, start stirring the eggs, making 1 full circle per second… 1, 2, 3, ...9, 10, 11, ... (If you use a mini skillet instead of a large one, it may need a few more seconds).
  6. After 11 to 12 seconds, the eggs will have absorbed all the butter but remain partially undercooked. This is when you transfer them onto a plate. Do not wait until they look fully cooked! (+5 seconds more for every +3 extra eggs you’re scrambling, but I would not make more than 6 at once!)
  7. Season with black pepper to taste and serve.

Serves one.