Creamy scrambled eggs just like grandma use to make

What’s the one ingredient you always associate with breakfast? Eggs, are a staple of breakfast foods because mornings are when farmers got them from the yard and had them almost immediately. They can be fried, baked, poached and then you have these creamy scrambled eggs which are going to bring you a lot of joy. When you remember your childhood, you didn’t always like runnier eggs but as you change, your taste buds get used to this ultimate texture for this classic breakfast food.

Creamy scrambled eggs suggestions

The hallmark of great creamy scrambled eggs is that they are actually slightly unercooked and if you like soft fried eggs, youll love these scrambled eggs. Garnish the scrambled eggs with chopped fresh chives, and dig in! For a larger meal, serve them with pan-fried toast, a bagel, or avocado toast, breakfast potatoes, or your favorite fresh fruit. These eggs are also perfect with toast and some fried mushrooms. Scrambled eggs are also a great choice for a laid-back weekend brunch.

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Eggs are the best part of breakfast and these creamy scrambled eggs will start your day on the happiest and most nutritious note.

Creamy scrambled eggs recipe

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Recipe by Carla Zinkfontein Course: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 3 large 3 eggs

• 1 tbsp 1 milk, dairy or plant-based

• 1 tsp 1 extra virgin olive oil or butter (A combination of the two is also perfect)

• freshly ground black pepper

• salt

• fresh chives, chopped

Method

• Break the eggs into a bowl and whisk thoroughly until well combined and a bit foamy.
• Add the milk and whisk again! The beaten eggs should be an even yellow color, with no translucent spots or streaks.
• Brush a small non-stick skillet with olive oil, or melt a little butter inside it. Warm the skillet over medium heat until butter is slightly foamy.
• Slowly add the eggs into the pan and keep whisking in the pan. You can also remove it when the curds form too quickly and put it back onto the pan.
• For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains. Remove the pan from the heat, and season to taste with salt and pepper.
• Add onto your preferred toasted bread and garnish with some fresh chives.

Notes

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