Tasty scrambled egg variations: Choose your breakfast adventure

So many always want to know why eggs are always part of so many breakfast meals. It’s mainly because farmers used to cook the eggs they got from the chickens that same morning. However, it stayed a real favourite because they are packed with protein and important fats for energy during the day and they taste amazing. We have a whole lot of tasty scrambled egg variations for you to try alone or with your family any day of the week.

Tasty scrambled egg variations tips

Scrambled eggs are nice and simple to make, but for the best results, you want a lower heat so that you don’t burn the eggs or butter. If you’re adding meat like chicken livers or boerewors to the dish, heat them in the pan before adding the eggs. You can also go simple and add some chives into the mixture as it cooks or as a fresh garnish. Serve any of the variations below, or your own, with some warm toast and a cup of tea or coffee.

Enjoy your eggs for breakfast any way you’d like. Try any of our tasty scrambled egg variation with your family any day of the week.

Tasty scrambled egg variations recipe

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Recipe by Gary Dunn Course: BreakfastCuisine: GlobalDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• 4 4 eggs

• ½ cup ½ milk

• 25 g 25 butter

• salt and pepper to taste

• Variations

• 2 tsp 2 parsley

• ¼ tsp ¼ paprika

• chives

• cooked chicken livers

• 125 g 125 cooked mushrooms

• cooked bacon bits

• leftover spicy sausage or boerewors

Method

• In a bowl, beat the eggs with some of the milk.
• Melt butter in a pan.
• When the butter is foamy, add the eggs to the pan and whisk constantly to make small curds. Remove from the heat if they cook too quickly.
• Just before removing from the heat to serve, season with salt and pepper.
• Variations
• Add the eggs to crispy bacon bits when cooking. Or, add the bits just before serving.
• Stir 2 teaspoons of chopped parsley and the paprika on top of the eggs and mix just before serving. Add a squeeze of lemon.
• Add chopped chives on top as you’re serving.
• Add cooked chicken livers and/or mushrooms into the pan, warm them up, and then add the eggs as per the method above.
• Add roasted or pan fried baby tomatoes and basil into the mixture as it cooks.
• Chop any leftover sausage or boerewors into small bits. Warm them up in the pan before adding egg mixture and cook together.

Notes

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Do you want to make more family breakfast recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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