Versatile scrambled eggs
Be creative with the ingredients that you add to scrambled eggs. Just remember, don’t add too many salty ingredients as this will make the meal too high in salt. Fresh herbs and veggies are always a good option.
Ready in
20 minsServing size
Serves 4 – 6Ingredients
- 8 eggs
- ½ cup (125 ml) water
- ½ tsp (2,5 ml) salt
- black pepper to taste
- 2 tsp (10 ml) sunflower or olive oil
- 3 tbsp (45 ml) fresh herbs of your choice, like origanum, parsley, dill or thyme
- You can add 1 of any of the following:
- ½ cup (125 ml) grated cheddar or mozzarella cheese
- 1 slice feta, crumbled
- 1 x 170 g tuna in water, drained
- ½ cup (125 ml) frozen peas or whole kernel corn, rinsed and patted dry
- 125 g mushrooms, sliced and pan-fried in a very small amount of oil
Method
- Beat eggs with water, salt and pepper in a bowl.
- Heat oil in a frying pan over medium heat and add the egg mixture.
- Allow egg to start setting before stirring too much. Then gently stir egg with an egg lifter, to ensure that all the raw egg is cooked. Don’t over-mix the eggs and don’t make the pan too hot, otherwise the eggs can separate quite easily. Reduce heat if necessary.
- If you want to add this from the list above, add after stirring the eggs for the first time.
- Gently stir scrambled eggs until just cooked and serve immediately. Sprinkle with herbs and black pepper and serve with a slice of wholewheat or brown toast per person and tomato slices, if preferred.
Tip
- For a delicious, yet easy seasoning, stir the chopped herbs into the egg mixture, before adding it to the pan.
Versatile scrambled egg video
Versatile scrambled eggs
Scrambled eggs is a simple way to cook eggs that definitely aren’t bland or boring. Try any of these three flavour combinations to add to your eggs.
Know your eggs ...
Here's a few reasons why eggs are great for you
This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks
Download the recipe book
