Perfect scrambled eggs
0
- Prep Time5 min
- Total Time5 min
- Makes3 servings
We love eggs - they're great for a leisurely weekend brunch yet fast enough to scramble on a weekday morning for a protein boost.
Ingredients
8 eggs
2 tbsp milk, water or light sour cream
1 tsp Dijon mustard
1/4 tsp salt
1 tbsp butter
Instructions
Crack eggs into a bowl. Add milk, Dijon and salt. Using a fork or whisk, beat just until evenly mixed. If using sour cream, it will not evenly mix in.
Set a large frying pan, preferably non-stick, over medium heat. When hot, add butter. Swirl in pan to coat bottom and side. Then pour in egg mixture.
Using a wide heatproof spatula, gently and constantly scrape along bottom of pan, pushing eggs from side to side and scraping around edge as well. You want soft large curds. This will take 3 to 5 minutes. Remove from heat. Then gently stir in additions, if you wish.
Nutrition (per serving)
Calories 234, Protein 16.9g, Carbohydrates 1.4g, Fat 17.3g, Sodium 420mg.
More Egg Recipes
International Flavour
Try any (or all!) of these add-ons to jazz up your scrambled eggs.
Italian * grated Parmesan or Romano * dollops of pesto or store-bought bruschetta * crumbled cooked Italian sausage * finely chopped sun-dried tomatoes * shredded fresh or dried basil and oregano leaves
Spanish * grated manchego cheese or dabs of pimento-flavoured cream cheese * sautéed chopped peppers and onions * finely chopped pimento-stuffed olives
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