Best Scrambled Eggs

Best Scrambled Eggs

Making scrambled eggs might sound too simple to be a topic on its own but as easy as it is to make them, it is just as easy to mess them up. There is nothing worse than having to scrape out burned eggs stuck to a pan! With a few simple steps, you can whip up the best and fluffiest scrambled eggs that will make everyone as for seconds. A few important rules:

  • Choose quality ingredients – especially with eggs choose organic to ensure the chickens were fed a natural diet. Organic eggs have higher nutrient value, no hormones or antibiotics added and a beautiful bright yellow colour.
  • Use enough fats – Use at least 1 tbsp of fat to avoid burning your eggs. Use a fat that has a high smoking point, so you don’t have to worry about damaging the fat whilst cooking. You can use simple butter or ghee (clarified butter).
  • Don’t overheat the pan – to avoid burning the eggs, heat up the pan slowly on low to medium heat so the pan doesn’t get too hot too quickly.

Ingredients: (serves 1)

  • 2-3 organic eggs
  • 1 tbsp organic ghee (1) or butter
  • 1 tbsp water (optional)
  • salt & pepper to taste
  • fresh spring onions (optional)
  • fresh chili diced or chili flakes (optional)

Method:

  1. Heat up the pan with the butter.
  2. Crack eggs into a bowl, add the spices & water (which makes it fluffier) and lightly whisk with a fork.
  3. Pour mixture in the pan, let it sit for about 10 seconds then gently stir them with a wooden spoon until they are cooked through. I takes only about a minute or two. I like them slightly runny, so I remove them from the heat before it they are fully cooked.

This morning I served my eggs with fresh watercress, on a gluten-free sprouted seed bread I purchase locally, but you can serve it on wholemeal toast, sauteed spinach or simply on their own.

 

(1) Ghee -clarified butter, is simply butter with milk proteins, water and sugar removed making it a paleo-friendly pure and high quality ingredient. As it is a saturated fat, it can be heated up a to high temperature without damaging the fat. It is a natural food optimal for good health, full of vitamins A,D,E and K hence why it has been used by our ancestors for thousands of years.

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