It's not obvious if the accident or the recipe came first. Scrambled eggs are very much everyday cooking which is the theme of this site. Mostly, the intention is to make scrambled eggs, but a dropped shopping bag or failed attempt to crack and egg often provides the raw material.
Ingredients (serves 4)
4 Eggs
6 tablespoons (just less than 1/4 pint or 100 ml) of milk
1 oz (25 gm) of butter or margarine
Salt and Pepper to taste
Equipment
1 or 2 pint heavy bottomed saucepan
Method
Melt the butter in the saucepan over a low heat. While this taking place, break the eggs into a basin and add the milk to the basin, gently combine the eggs and milk with a fork. Add the egg and milk mixture to the pan, stir just enough to ensure even heating and to prevent sticking. As soon as the mixture is light and fluffy (typically after two or three minutes), serve.
Comment
Basic scrambled eggs are popular for grown-up breakfasts and children's teas. All sorts of variations are possible, add some smoked salmon to make a romantic breakfast, grated cheese for a light lunch and fine herbs for a dinner party starter.
Page Created: 1st April 2001