In a scramble … five ways to make scrambled eggs


In a scramble … five ways to make scrambled eggs2.jpg

Scrambled eggs are one of those recipes where personal preference plays a big part in whether the dish is deemed a success or not. Some like their scrambled eggs fluffy, some rich and creamy, others prefer them just cooked, while some prefer them “well-done”. There’s almost as many scrambled eggs variations as there are people who eat them, but we’ve put together a list of five ways to scramble your eggs that will achieve different results. Eggsperiment (see what we did there?) and find the one that you like best.

1.     Dry scrambled eggs

If you prefer your eggs to be dry, but not overcooked this method is for you. While you heat a frying pan over high heat, whisk eggs. Add just enough butter or vegetable or avocado oil to the pan to stop them sticking and then pour in the eggs. Cook, stirring, just enough to prevent browning and when the scramble has no more visible shine, serve. This type of scramble is perfect if you like to be able to eat your eggs with just a fork as their drier texture is easily picked up.


2.     Scoopable scrambled eggs

Do you like to scoop your scrambled eggs up with toast? You should cook them over a low to medium heat, with a generous serving of salted butter in the pan. Stir them constantly while stirring and stop when they are set but still slightly wet. The constant stirring will result in small curds that are easily scooped onto toast.


3.     Feeding a crowd scrambled eggs

If you’re making eggs for the family, the best way to do it is with a little bit of vegetable oil added to a large frying pan over high heat. Once the oil has heated, drop the temperature to medium and add the eggs, then stir occasionally while they cook. This will result in a larger curd that can be shared amongst the hungry hordes.

4.     Aussie scrambled eggs

Fancy something a bit different to your usual scramble? You have to try this! Melt some butter in a non-stick frying pan and add half a teaspoon (or more to taste) of Vegemite to the pan. Use a wooden spoon, to spread the vegemite around the pan, then add eggs that have been whisked with a little milk. Cook, over medium-high heat, using the wooden spoon to break the eggs into clumps. When the eggs are almost done, sprinkle some cheddar cheese on top if desired.


5.     Quick scrambled eggs

If you want great tasting scrambled eggs in a hurry, add a little milk or cream to the eggs and a pinch of salt and whisk together. Cook with butter over high heat, using a spatula to stir the eggs quickly. When the eggs start to scramble, reduce heat to medium-low and stir constantly until they firm up a bit. The milk or cream gives the eggs a lovely fluffiness, along with a creamy texture and some shine.


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