Scrambled eggs

Recipe from: 22 December 2014
recipes, breakfast, eggs, fry

Ingredients 5
Servings 2
Time

Ingredients

  • 4
    eggs
  • 80
    ml
    milk
  • 15
    ml
    finely chopped chives
  • 5
    ml
    butter
  • salt
 

Method

 
Break eggs, one at a time, into a cup or saucer.
Place eggs together in a small bowl and using a whisk, beat lightly.
Add milk, chives and a pinch of salt. Whisk to combine.
Melt butter in medium saucepan over low heat, then add egg mixture.
When the egg starts to catch on the bottom of the pan, stir gently, but continuously.
Cook until egg is just firm.
Serve with fried liver, bacon or sausages.

Tips:
Scrambled eggs should be eaten as soon as they've finished cooking as they become unpalatable very quickly.
Add any chopped fresh herbs you prefer instead of chives.

 

Read more on: eggs  |  shallow-fry
 

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