Eggstraordinary with Geoff Janz
So tasty and so simple, these scrambled eggs can be prepared in under three minutes and as eggs have the highest quality protein of all foods, one yummy serving provides a quarter of the recommended intake of protein.
1 tablespoon milk
Salt and pepper
10 grams of butter
Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and one tablespoon of milk. Beat lightly with a fork.
Heat a small saucepan with a heavy base or a small non-stick pan, add 10 grams of butter and melt on medium heat.
Pour in the eggs and reduce heat slightly. Using a flat spoon or fork keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.
Hint: If you like softer scrambled eggs, increase the water, milk or cream.
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