Wednesday, February 6, 2013

Tomato and Onion Scrambled Eggs

I’ve been experimenting on how to make the perfect scrambled eggs. In my past attempts, my scrambled eggs always end up looking dry and omelette-like. After numerous tries, I finally came up with the prefect recipe and technique!

Serving: 4


5 eggs
1 large tomato, cut into strips
1 medium onion, cut into strips
2 tablespoons butter
1 tablespoon yellow Mustard
Dash of salt

Garnish: Chopped Parsley

1. Crack 5 eggs in a bowl and whisk for about 5 minutes or until light and fluffy.

Note: If you’re feeling a little lazy, you can also try pulsing it in a food processor for about 3 minutes or until light and fluffy. It is important to thoroughly whisk the eggs to get a consistent color and texture. You wouldn’t want your scrambled eggs to have bits and pieces of egg whites in it.

2. Melt butter in a skillet over medium heat. Add the eggs.

3. Cook for about a minute or a minute and a half.

4. When sides start to form, add the mustard, tomatoes, onions, and salt on top of the egg.

Note: The Mustard not only adds a flavourful kick, but it also boosts the yellow color of the egg.

5. Turn off the heat. Using a spatula, work your way from the sides of the egg, and sliding it to the middle of the pan (scrambling).

Note: Don’t worry if your eggs still seem raw. As you bring the sides to the middle, the heat of the pan will continue to cook the eggs. Make sure you don’t over-cook your scrambled eggs or else it might look like an omelette.

6. When done, transfer the eggs to a plate and garnish with parsley.

7. Serve with your favourite breakfast viand like Turkey Spam. Enjoy!