Classic Kiwi Scrambled Eggs

Posted on

Scrambled eggs are a breakfast staple around the world, and New Zealand is no exception. This simple recipe is quick to whip up and endlessly customizable. Whether you’re a seasoned chef or a kitchen novice, these perfect scrambled eggs will become your go-to morning meal.

Ingredients:

Perfect scrambled eggs (How to cook eggs  ways)
Perfect scrambled eggs (How to cook eggs ways)

2 large eggs

  • 1 tablespoon milk (whole milk, skim milk, or plant-based milk all work!)
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Optional additions: Chopped chives, shredded cheese, chopped smoked salmon, diced ham

  • Instructions:

    1. Crack the eggs: In a medium bowl, crack your eggs and whisk them together with the milk. Aim for a smooth and well-combined mixture.

    2. Heat the pan: Over medium heat, melt the butter in a non-stick frying pan.

    3. Pour in the egg mixture: Once the butter is melted and starts to foam slightly, carefully pour the egg mixture into the pan.

    4. Scramble gently: Using a rubber spatula, gently fold the cooked egg from the edges towards the center of the pan. As the liquid egg cooks, continue to fold it over itself until it reaches your desired level of doneness.

    5. Season to taste: Once the eggs are almost cooked through, remove the pan from the heat and season generously with salt and pepper.

    6. Serve immediately: Scrambled eggs are best enjoyed hot! Plate your eggs and add any optional ingredients you like.

    Nutritional Facts (per serving):

    Calories: 185

  • Fat: 13g
  • Saturated Fat: 8g
  • Cholesterol: 215mg
  • Sodium: 65mg
  • Carbohydrates: 1g
  • Sugar: 1g
  • Protein: 13g

  • Please note: These are approximate nutritional values and may vary depending on the ingredients used.

    Conclusion

    Scrambled eggs are a versatile and nutritious breakfast option. This recipe is a great base to build on, so feel free to experiment with different flavor combinations!

    Frequently Asked Questions (FAQs)

    1. What kind of milk can I use?

    You can use any type of milk you like! Whole milk will add a richer flavor, while skim milk or plant-based milk will keep things a bit lighter.

    2. How can I tell when my eggs are done?

    The perfect doneness for scrambled eggs is subjective. Some people prefer them very soft and runny, while others like them more firm. The best way to tell is to keep an eye on the pan as you cook. Once the eggs start to set but are still slightly wet, they’re ready to take off the heat. The residual heat will continue to cook them slightly.

    3. Can I add cheese to my scrambled eggs?

    Absolutely! Shredded cheddar, parmesan, or even feta cheese are all delicious additions to scrambled eggs. Add the cheese towards the end of cooking and stir it in until melted.

    4. What can I serve with scrambled eggs?

    Scrambled eggs pair well with a variety of sides. Toast, bagels, fruit, or even leftover roasted vegetables are all great options.

    5. Can I reheat scrambled eggs?

    Yes, you can reheat scrambled eggs, but they may lose some of their texture. To reheat, use low heat and add a splash of milk or water to prevent them from drying out.