COOKING GUIDE

Scrambled eggs for the breakfast, brunch or even a late super snack is common in Asia and the West as well. Tender and creamy, this dish allows the adventurous cook to add flavorings and additional ingredients for a unique version. Here's the the secret and some serving ideas.
	Break a few fresh eggs in a bowl and add a few pinches of salt and pepper. Break the eggs with a large fork, whisking it until they are well blended. Take care not to over-whisk it. Over a moderately heated pan, melt sufficient butter to cover the bottom of the frying pan generously. Gently, pour in the beaten eggs.
	Use a wooden spoon to cook by scrapping up and turning the eggs over, for approx. 3 - 5 minutes or until they are softly set and still moist. Remember, the eggs will continue to cook after being removed from the heat, so undercook them slightly even if you prefer a firmer version of the scrambled eggs.

 

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SERVING IDEAS

 

Add chopped fresh herbs such as chives, tarragon or spring onions to the eggs

 

Before adding the beaten eggs, try cooking some diced vegetables such as onions, mushrooms

and peppers with ham or coarsely chopped bacon pieces.

 

Stir in a little grated cheese or bits of full-fat soft cheese just before the eggs are ready.

 

Try folding peeled cooked shrimps in the scramble eggs.

 

 

 

published by asianrecipesonline