Scrambled Eggs…The Right Way

Something many people don't know about me is that, outside of fashion and beauty, I LOOOOOOOVE to cook! In fact, I assume my position in the kitchen quite highly here at home.

So with this recipe, I hope to teach many of you ladies how to make scrambled eggs, the right way.

I never used to take a great liking to scrambled eggs before I discovered that I was making them wrong and so were other people! I thought of them to always be either too runny or rubbery, the worst is when they have grey undertones! EUW!

But worry not beloveds, I am here to save your breakfasts!

The secret behind scrambled eggs, is to make sure you don't overlook them

Serves 1.

Preparation & Cooking Time: 10minutes.

Ingredients:

  • 3 cold grade A eggs
  • 2 and a half balls of butter
  • A teaspoon of creme fraiche 
  • 4 Spicy salami slices
  • A handful of baby button mushrooms (halved)
  • 1 tomato
  • 1 slice of bread toasted 
  • Chives or Parmesan to garnish
  • Salt & Pepper to season 

Method:

Mushrooms & Tomato.

  1. Over medium heat, in a non stick pan, throw in the half ball of butter and let it melt slowly.
  2. As you're doing this, cut a desired amount of slices of tomato and place over a high heat grill. Season with salt and pepper. Grill both sides for a minute each. Put off the grill.
  3. When the butter in the non stick pan is fully melted throw in the halved button mushrooms and stir so as to have all of them covered in butter.
  4. Season with salt and pepper. 
  5. Leave them to cook for 4-5 minutes until tender, and remove off of the stove. 

 

Scrambled eggs.

  1. Crack your cold eggs in a non stick skillet pan or a normal non stick pan. Throw in the two full balls of butter in them. Do this off of the stove. 
  1. Put the pan on the stove and put it on high heat. Start cooking the eggs gently. As you stir, ensure you're 'cleaning' the bottom of the pan.
  2. 30 seconds on the stove, and then off! This slows down the cooking process, and prevents the eggs from overcooking. Leave the heat on. (Do not season the eggs just yet, this is why they go 'grey'. )
  1. Put the pan back on the stove and continue stirring. They should start to thicken. After 30seconds put it off the stove again to cool down.
  2. Back on the stove. As the eggs are cooking, start plating. Place your salami slices on top of the slice of toasted bread. Place the mushrooms and the tomato slices on the side.
  3. Take the eggs off the stove again to cool down. Continue stirring. They should be thicker, but a tad watery still. Add your seasoning and put back on the stove, stirring gently.
  4. Add your teaspoon of creme fraiche. This gives it an even more creamy texture, but more importantly it stops it from overcooking. Stir it in for a further 30 seconds. 
  5. Take the pan off of the stove and your eggs are ready to serve. (Bare in mind, if you prefer them a bit more cooked than medium done, cook for another 30seconds.. this too should be perfect) 
  1. Dish over the salami on the toasted bread. Creamy, light and fluffy, perfectly done scrambled eggs!
  2. Finally, finish off by chopping some chives over the eggs or sprinkle some Parmesan cheese over them. Done!

I hope you all enjoy this simple, yet yummy breakfast! 

With Love,

Lerato. 

Written By: 

Lerato Kgamanyane