Scrambled Eggs

I LOVE EGGS! And I love all the wonderful things you can make with them, like scrambled eggs - which I flavour with a variety of things and only indulge in occasionally. The things that I add to the eggs are undoubtedly a bit calorific.

Eggs are good for you. They are a great source of protein, relatively low in calories (a medium egg contains around 78 calories) and contain a lot of nutrients - including many different vitamins.

I wouldn’t dream of cutting out the egg yolk for the sake of lowering the amount of calories in eggs. Apart from the glorious taste, the yolk is the most nutritious part of the egg.

And there is no need to worry about the cholesterol in eggs - it doesn’t have a significant effect on our blood cholesterol.

Scrambled eggs should, as far I am concerned, have a creamy texture. It really is such a simple thing to cook, but I have had so many cardboard-like versions in hotels, cafés and restaurants that I’ve stopped ordering it.

I read an article about a famous British chef who said that when he interviewed chefs to employ in his restaurants, he started off by asking them to make him scrambled eggs.

I add a variety of cheeses, vegetables and herbs to my eggs. I then cook them very quickly over quite a high heat. And because it’s so quick, I make sure that everything else that I’m serving for the breakfast is ready and on the table.

For 4 people:

8 medium-sized eggs - preferably organic, or at least free-range - whisked together in a bowl

Suggestions for flavourings:

1. 50g, 1¾oz, 1/3 cup, feta cheese + 1 tablespoon olive oil + a good pinch of dried herbs (oregano and thyme, for example, or mixed dry herbs). Mash it all together and add it to the eggs. Season with salt and pepper.

2. 75g, 2¾oz, 1/3 cup, soft goats’ cheese + 4 chopped spring onions (scallions). Crumble the goats’ cheese and add to the eggs together with the chopped spring onion. Season with salt and pepper.

3. 1-2 tablespoons of Philadelphia Cheese, or similar soft cheese + 1 tablespoon chopped fresh chives. Add it all to the eggs and season with salt and pepper.

Melt a teaspoon of butter in a non-stick frying pan and add the egg mixture. Keep stirring over quite a high heat and remove the frying pan as soon as the eggs have a creamy but not runny texture.


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