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 mins

Serving size

Serves 4 – 6

Ingredients

  • 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

  1. Beat eggs with water, salt and pepper in a bowl.
  2. Heat oil in a frying pan over medium heat and add the egg mixture.
  3. 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.
  4. If you want to add this from the list above, add after stirring the eggs for the first time.
  5. 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-icon

Tip

  1. For a delicious, yet easy seasoning, stir the chopped herbs into the egg mixture, before adding it to the pan.

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.

Versatile scrambled eggs

This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks

Download the recipe book