Scrambled eggs

Scrambled Eggs

Serves: 1

Scrambled eggs are one of the quickest and most convenient ways of cooking eggs.

Ingredients
2 Large Scottish Produced Quality eggs
Pinch of salt and pepper
2 tbsp milk (optional)
Knob of butter or low fat spread
Slice of buttered toast to serve (optional)

Method
Gently beat the eggs together with salt and pepper. Add 2 tbsps of milk to the eggs for a softer result. Melt a knob of butter/low fat spread in a non-stick pan over a medium heat. When sizzling, add the egg mixture and stir with a wooden spoon. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets. When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds until fully scrambled.

Serve immediately with buttered toast.

Microwave Method
For extra speed scramble the eggs in the microwave. Beat together the eggs, milk, salt and pepper in a microwave safe jug or bowl. Cover with plastic food wrap and microwave on HIGH for 2 minutes (650 Watt oven)/1 minute 30 seconds (750 Watt oven). Stir mixture and microwave for a further 30 seconds (for both 650 and 750 Watt ovens). Stand for 30 seconds before serving.

For luxury scrambled eggs add 2oz of chopped smoked salmon and 1 tbsp of cream in the basic recipe.

For spicy scrambled egg, add 1 tsp of curry paste and 1 tsp of chopped coriander to the basic recipe.

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