Recipe for Scrambled Egg

What To Have With Scrambled Egg

Ok, so you've got a plate of beautiful fluffy scrambled eggs and you're after some ideas on how to serve and what to eat with them.
I'll start with, "They're great for breakfast, brunch, lunch or dinner, in fact any light meal.

• Sausage and Egg lunch muffin;
  How to make a sausage and scrambled egg muffin.
  Lightly toast a split English muffin, then build with a sausage meat patty, your egg, a slice of cheese and sliced tomato or tomato relish.
  Tis better than McDonalds.
• It goes great with grilled/broiled tomatoes with buttered toast.
• A popular NZ, Aussie and UK favourite is to serve over buttered toast with Vegemite or Marmite.
• Scrambled eggs with tomato;
  Egg scramble with grilled tomato on the side is a fantastic combination.
  It goes great with grilled/broiled tomatoes with buttered toast.
• Scrambled eggs with bacon;
  Ideal with a side of bacon and toasted muffins.
  
  Or you could serve with pan-fried smoked bacon, garnished with small grilled tomato halves.
• Turn it into a big breakfast and have your fluffy eggs with sausages, bacon, mushrooms, tomatoes and hash browns.

7 Scrambled Egg Recipes

Here a a few popular types of scrambled egg ideas to create using the recipe above.

1. Scrambled Eggs With Cheese

   Awww yum, everyone loves scrambled egg with cheese.
   
   Add ¾ cup grated tasty cheese to whisked ingredients.
   
   But adding cheese will make them less fluffy.
   If you just sprinkle grated cheese over the top when cooked you should avoid a flat result.

2. Scrambled Eggs With Smoked Salmon

   Adding smoked salmon will make a flavoursome seafood savoury dish.
   
   I suggest for every 2 eggs to use 30 grams/1oz of smoked salmon.

   1. Prepare 30 grams of sliced smoked salmon.
   2. Scramble your eggs as per the above recipe.
      Do not cook eggs until dry.
      When eggs have come together but remain wet, stir in sliced salmon.
   3. Remove pan from the stove and serve.

3. Scrambled Eggs With Sour Cream

   Using sour cream offers that same creaminess, but with a little more body texture and a slightly tarty flavour.
   
   You can create your dish with sour cream by substituting the milk with sour cream in the above recipe, but you need to:

   1. Whisk the eggs in the bowl first, and then add the sour cream, it'll mix in a little bit better as the sour cream can be lumpy.
      You made need to lightly moosh any lumps out when mixing.
   2. Cook as per the recipe.
   3. Chopped chives are a great garnish for this.

4. Scrambled Eggs With Spinach

   Creating your egg scramble with spinach is as simple as adding ingredients to the original recipe.
   You will need;

   • 1 Tbsp grated Parmesan
   • 1 cup fresh baby spinach leaves.
   • Half a small brown onion. (sliced)
   1. Saute the onion slices in a frying pan. Cook, stirring occasionally, until golden, about 5 minutes.
      Lower the heat to medium.
   2. While the onion is cooking, in a medium bowl, whisk together the eggs mixture and Parmesan.
      Set aside.
   3. When the onions are golden brown, add the spinach leaves to the frying pan.
   4. Cook, stirring, just until beginning to wilt, about 1 minute.
   5. Pour the egg mixture into the frying pan.
   6. Cook the eggs over medium heat, pushing them back and forth with a rubber spatula, until set to your liking.
   7. Serve immediately.

5. Savoury Scrambled Eggs

   Savoury flavours are just delicious, but you will need to add a few more ingredients to the original recipe.

   • 2 ripe cherry tomatoes, chopped.
   • 1 slice bacon, rind removed, chopped. Or you could use diced cooked meats like, salami, chicken or corned beef.
   • Half small brown onion, chopped.
   • 1 large field mushroom, chopped.
   • 1 tsp parsley flakes.
   • 1 pinch dried basil.
   • 1 pinch dried oregano.
   1. Saute onion and bacon until soft.
   2. Add tomato and mushrooms, and cook, stirring a further 2 minutes.
   3. Add herbs and stir through.
   4. Crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
   5. Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs.
      This forms the egg mix into curds.
      Continue doing this until the eggs are firm and cooked to your liking.
   6. Serve with hot buttered toast.

6. Scrambled Eggs With Vegies

   Healthy Vegetable Egg Scramble is a delicious breakfast or easy dinner filled with vegies and ready in no time.

   1. Dice up ⅓ cup of left over roast vegetables.
      
      Or saute ⅓ cup of chopped vegetables like mushrooms or capsicum for a couple of minutes before adding the egg mixture.
      
      Or steam ⅓ cup of frozen diced vegetables.
   2. Scramble your eggs as per the above recipe.
      Do not cook eggs until dry.
      When eggs have come together but remain wet, stir in diced vegies.
   3. Remove pan from the stove and serve.

7. Scrambled Eggs With Onions

   There are a couple of ways of creating this meal with onions, depending on your preferences on using cooked or raw onion.

   1. Prepare your basic scrambled egg mixture.
   2. Dice up ⅓ cup of brown onion.
   3. Then you can either saute the onion in a frying pan until golden, and then pour the egg mixture over them to cook.
      
      Or you could just add the raw onion in to the uncooked egg mixture and then poured in the pan to cook.

How To Make Scrambled Eggs In Microwave

Scrambled eggs can be easily made in the microwave, here are two ways.
I must warn you that when cooking in the microwave can sometimes result in a bit of a rubbery result.

You will need the basic recipe mix, then cook either way;

Microwave cooking method 1

1. Cover with plastic wrap, venting one corner.
2. Microwave on Medium High (70% power) for about 1½ minutes, gently breaking up the curds with a fork, several times during cooking.
3. Let stand for 1 minute before serving.

Microwave cooking method 2

1. Microwave the eggs on Medium High (70% power), uncovered, for 45 seconds.
2. Gently stir the eggs with a fork.
3. Microwave until fluffy and set but not completely dry, about 45 more seconds.
4. Serve immediately.

Secrets To Perfect Scrambled Eggs

Here's 8 top tips for scrambling eggs perfectly.

1. Do not cook in the microwave. Although I tell you how to above, you will rarely get the results you want.
2. To make perfect scrambled eggs, you want to whip a lot of air into the eggs.
3. For soft and creamy eggs, cook them low and slow.
   For a 'French-style' soft scramble you need to stir and fold eggs with butter over the gentlest heat until the eggs are cooked but still entirely pourable.
   
   That gentle heat and consistent stirring produces eggs that are so soft and creamy, you have to eat them out of a bowl and with a spoon.
4. For firm and fluffy eggs, go for higher and quicker.
   If you'd prefer a texture that is firm enough to eat with a fork, you'll need to cook them quickly over a medium-high heat.
   Make sure your pan is hot before you even get started.
5. For larger curds;
   For larger curds scoop the eggs in towards the middle of the pan as they set, this will make larger curds.
6. For finer curds;
   To create a finer curd the egg mixture is stirred very thoroughly during cooking to give a soft, fine texture.
7. Remove eggs from the heat as soon as possible.
   Once your eggs are just about set, take them off the heat. The residual heat in the pan will keep cooking them a bit,
   so if you take them off while they seem slightly underdone, they'll be perfect by the time you're ready to eat.
   (Unless, of course, you like them well done.)
8. Seasoning and adding toppings.
   Wait until the very end to add any salt to your scrambled eggs.
   Salt draws out moisture, so if you add it too soon or in the very beginning, it may dry out your eggs.
   
   Black pepper will burn and become bitter if seasoned before cooking.
   Save any other spices or ingredients that you want to add until the very end.