You may not notice it but cooking scrambled eggs depends a lot on science so they don't end up mushy or flat; or so they become fluffy and not only nice to eat but nice to look at, as well. There are 3 things you need to know in making scrambled eggs. One - the pan should be hot enough for the eggs; but not to hot that they end up burnt. Two - you have to be generous with your oil so that the eggs solidify and cook faster. And so, I suggest using olive oil when making scrambled eggs. Lastly, eggs need to be cooked fast. Once they set, get them eggs out of your pans and unto your plates!
Ingredients in cooking scrambled eggs:
- Eggs, scrambled in a dish
- Onions, cut in small sizes
- Tomatoes, cut in the same size as the onions
- Olive oil
- Ground peppers, preferably freshly newly or ground from a pepper grinder
- Season the eggs with salt.
- Heat up the pan.
- Pour olive oil in the pan.
- When the oil fizzles with a broken toothpick, cook the onions and tomatoes.
- When the tomatoes soften, pour in the eggs.
- Sprinkle ground peppers over the eggs.
- The eggs will start to build, break them in chunks with your ladle.
- No need to turn the eggs.
- When the eggs turn to a lovely yellow, plate them.
- Serve with toasts.
While you can enhance this scrambled egg recipe with butter, I advise you not to. Eggs, in themselves are already full of healthy fats and amino acids. Why ruin it with trans fats from butter. Savor the flavors of the peppery juicy tomatoes instead with hot coffee or a kid's drink (like what I have there!)
Enjoy more of my egg recipes here.
Remember me when you cook!
About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog.