Scrambled Eggs (Serves 2)
Ingredients
Rule of Thumb: for scrambled eggs use 1
tablespoon of milk per egg.
Method
Taken from:
HOME ECONOMICS VICTORIA. (2008). Start cooking. South Yarra, Vic, Macmillan Education Australia.
Click here to go to the next recipe.
- 4 eggs
- 4 tablespoons milk
- 2 teaspoons butter
- 1 tablespoon chives or parsley, finely chopped
- Cracked pepper, for seasoning
Rule of Thumb: for scrambled eggs use 1
tablespoon of milk per egg.
Method
- Whisk the eggs and milk together in a medium mixing bowl ensuring the eggs are well aerated. Allow the mixture to stand for 2 minutes.
- Melt the butter in a fry pan over a gentle heat. Add the egg mixture.
- Stir gently using a wooden or spatula. Ensure you fold the mixture from the outside of the pan to the centre.
- Stir until the eggs are just set. Remove the pan from the heat while the mixture is still a little moist.
- Stir in the chive/parsley and cracked pepper.
- Serve immediately with toast.
Taken from:
HOME ECONOMICS VICTORIA. (2008). Start cooking. South Yarra, Vic, Macmillan Education Australia.
Click here to go to the next recipe.