Simple, tasty, easy, scramby as my wife calls it
Time : 15 min
Serving size : 2
What you need:
4 Eggs - I like to remove 2 of the yolks to give a good balance between reducing fat/cholestrol and getting consistency to remain. If you like to keep all the yolks in, sure, tastes even better that way :)
1/8 cup Milk
1/4 cup Shredded Cheddar or cheese blend like Mexican 4-cheese
Salt + Fresh ground pepper
Butter (you will need very little of this, stick is easiest to use)
Chopped Spring onion greens or Chives for garnish
Franks Red Hot Original Sauce
How to go about it:
- Crack eggs into a medium bowl, (remove yolks as desired using hand or spoon)
- Beat them nicely with a whisk or a spoon, you want it to look like an even uniform mix
- Add the milk, mix a bit more until even
- Take a good quality non-stick skillet, place it just shy of medium heat
- I like to grease the pan with butter, but instead of cutting a piece and dropping it on there, hold it with a butter spreader like THIS or hold the block in your hand, when the skillet is hot to touch spread it evenly across the surface, including the corners. A nice even coat goes a long way in getting this right. You also use much less butter this way by just coating it.
- Don't let the butter burn or turn color, just let it warm up in the skillet for a bit before you Pour the mix onto the skillet
- Let it sit there for a couple of minutes, don't disturb, mix, or stir.
- After a minute, notice the edge, see if it is starting to form. The idea is you want the egg to cook on the underside, and remain liquid on the top side, move to the next step at this point
- Start from one side (lets say right), lift with spatula and roll it left, do the same thing from the top-bottom, left-right, bottom-up etc gently. When you do this, you will notice the cooked side fold over from the bottom and the liquid from top flow to the sides to fill the gaps.
NOTE:
(((You will naturally break the form and end up scrambling it, if you are not, then you may have overcooked and gone more towards the omelet, if you are unable to turn it however and its too runny, you need to wait a bit longer. Don't force cuts, and don't agitate the mixture, just rolling it at the right time over and over will end up making it into smaller pieces and scrambling it as you go along)))
- Turn the heat down all the way to low after a few turns, add SALT and Pepper
- Once you stop seeing free flowing runny egg, add the cheese, turn just a few times to mix the cheese in, turn off the heat
- Give it a couple of moments to melt the cheese and Serve with a garnish of chives or spring onions greens finely chopped if you like
- few dabs of "Franks Red Hot Sauce" on top to finish things off
A whole grain wheat toast on the side and this is a great way to start your day!
Time : 15 min
Serving size : 2
What you need:
4 Eggs - I like to remove 2 of the yolks to give a good balance between reducing fat/cholestrol and getting consistency to remain. If you like to keep all the yolks in, sure, tastes even better that way :)
1/8 cup Milk
1/4 cup Shredded Cheddar or cheese blend like Mexican 4-cheese
Salt + Fresh ground pepper
Butter (you will need very little of this, stick is easiest to use)
Chopped Spring onion greens or Chives for garnish
Franks Red Hot Original Sauce
How to go about it:
- Crack eggs into a medium bowl, (remove yolks as desired using hand or spoon)
- Beat them nicely with a whisk or a spoon, you want it to look like an even uniform mix
- Add the milk, mix a bit more until even
- Take a good quality non-stick skillet, place it just shy of medium heat
- I like to grease the pan with butter, but instead of cutting a piece and dropping it on there, hold it with a butter spreader like THIS or hold the block in your hand, when the skillet is hot to touch spread it evenly across the surface, including the corners. A nice even coat goes a long way in getting this right. You also use much less butter this way by just coating it.
- Don't let the butter burn or turn color, just let it warm up in the skillet for a bit before you Pour the mix onto the skillet
- Let it sit there for a couple of minutes, don't disturb, mix, or stir.
- After a minute, notice the edge, see if it is starting to form. The idea is you want the egg to cook on the underside, and remain liquid on the top side, move to the next step at this point
- Start from one side (lets say right), lift with spatula and roll it left, do the same thing from the top-bottom, left-right, bottom-up etc gently. When you do this, you will notice the cooked side fold over from the bottom and the liquid from top flow to the sides to fill the gaps.
NOTE:
(((You will naturally break the form and end up scrambling it, if you are not, then you may have overcooked and gone more towards the omelet, if you are unable to turn it however and its too runny, you need to wait a bit longer. Don't force cuts, and don't agitate the mixture, just rolling it at the right time over and over will end up making it into smaller pieces and scrambling it as you go along)))
- Turn the heat down all the way to low after a few turns, add SALT and Pepper
- Once you stop seeing free flowing runny egg, add the cheese, turn just a few times to mix the cheese in, turn off the heat
- Give it a couple of moments to melt the cheese and Serve with a garnish of chives or spring onions greens finely chopped if you like
- few dabs of "Franks Red Hot Sauce" on top to finish things off
A whole grain wheat toast on the side and this is a great way to start your day!
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