Scrambled Eggs with Vegetables

Posted on

2013-09-16 08.52.36

As simple as cooking eggs for breakfast may seem, let alone scrambled eggs and an omelet, I sometimes struggle to achieve the perfect results. For instance, I initially intended to make myself an omelet burrito for breakfast. Predicatively, it never materialized. So this evolved to a scrambled egg recipe by default.  Chucking out the entire batter of eggs was not an option for as I don’t believe in wasting food. Ever. Making the perfect scrambled eggs doesn’t have to be so difficult. I’ve learned that whisking the eggs thoroughly and vigorously before cooking them ensures that. Whisking incorporates air, which produces fluffier scrambled eggs. Overcooking is a common problem with scrambled eggs which I confess to be guilty of sometimes. For starters, scrambled eggs should never be even the slightest bit brown — that means they’re burnt! In case you are wondering, the black stuff features in my picture are bits of eggplant. I threw in the remnants of vegetables from my vegetarian Philly cheese steak sandwich recipe for a more filling and nutritious balance. If you don’t want vegetables with your scrambled eggs, you can leave them out. Anyhow, the perfect scrambled eggs should be soft and just a little bit moist.  Last but most importantly, eggs should always be cooked in a nonstick sauté pan. You should always use a heat-resistant rubber spatula for that reason. Although this scrambled eggs recipes yields 2 servings, you can always double the recipe. This scrambled egg recipe serves well with a slice of toasted bread. You can even stuff them in a pita or a bun and eat it as a sandwich. I hope to share an omelet burrito recipe once I perfect it. Its pointless publishing a defective recipe, don’t you agree?

For this recipe, you will need:

  1. 4 eggs
  2. 1/3 cup of low-fat or non-fat milk
  3. 1 tablespoon of polyunsaturated spread
  4. Handful of roasted or sauteed vegetables of your choice (optional)
  5. Salt and pepper for taste


Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the spread and let it melt. Add the milk to the eggs and season to taste with salt and white pepper. Whisk for as long as you possibly can. When the spread in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. At that point, you can add vegetables or other ingredients of your choice. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.

Yields 2 servings

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