Basic Scrambled Eggs Recipe

Basic scrambled eggs recipe.

Very simple skillet cooked egg recipe. You may also like Scotch Eggs:

Scotch Eggs Recipe

Makes 4 servings
Ingredients: 4 medium eggs, 3 tablespoons (45 ml) unsalted butter, salt and freshly ground black pepper, 2 tablespoons (30 ml) fresh mixed herbs, finely chopped (use any), 1 cup (250 ml) sausage meat, seasoned flour, egg and breadcrumbs, for coating, vegetable oil for frying, fresh chopped parsley, for garnish

Instructions: Put enough water to cover the eggs in a medium saucepan and bring to a boil over medium-high heat. Remove pan from the heat and lower the eggs into boiling water, using a tablespoon.

Return the pan to the heat, and when the boiling point is reached again, cook for exactly 10 minutes. When the eggs are cooked, remove them from the saucepan and place in a bowl of cold water to prevent discoloring around the yolks. When cool enough to handle, remove the shells.

Dry each egg and cut in half lengthwise. Remove the yolks and press through a sieve.

In a small mixing bowl, cream the butter, then add sieved yolks, salt, black pepper, and chopped herbs, and bind well. Press the filling into each yolk cavity and level with a spatula. Fit the halves together again and cover with sausage meat, allowing 1/4 cup for each egg.

Dip in seasoned flour, shaking off any excess, then brush with beaten egg, and toss in dry breadcrumbs. Press the crumbs on firmly, the lower the eggs into deep, hot vegetable oil and fry for 10-12 minutes.

Remove fried eggs from hot oil, drain on paper towels and serve sprinkled with finely chopped parsley. Scotch Eggs are excellent served cold with a salad.

Basic Scrambled Eggs Recipe

Ingredients

• 6 egg whites
• 2 tablespoons skim milk
• 1 tablespoon olive oil
• 1/4 teaspoon alt-free herb seasoning

Method