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Scrambled Egg Recipe
The Quest for the Perfect Scrambled Egg
Mum always wanted me to be a chef. I always wanted to be a vet & somehow ended up in banking but that is a story for another hub page. This page is about my recipe for scrambled eggs and how to achieve the tastiest, creamiest result. This portion size is for two servings.
1 table spoon of cream
1 table spoon of sweet chilly sauce
150 grams of grated cheese
1 table spoon of butter
Black pepper and spices as you see fit.
Place the ingredients in a frying pan, grind some black pepper on top.
Cook on a low heat. Personally I prefer to cook on a gas top because you have more control.
The key ingredient with scrambled eggs is love. You need to stir constantly through the whole cooking process to ensure you don't get lumps when the eggs start to thicken it is crucial that you stir the bottom of the pan so the egg doesn't stick to the pan and burn. Stir until your arms ache and stir some more. Your family will love you for the effort you have put in. If cooking for 4 or more people get someone else to manage the toast. Keep on stirring until the egg loses its liquid consistency and immediately take off the heat.
Serve on buttered toast. This recipe is about flavour if you are worried about calories and cholesterol this recipe is too decadent for you.
Years ago I used to use milk instead of butter but milk leaves a watery residue after the eggs are cooked. Cream is the gamebreaker for this recipe.