Friday, March 1, 2013

Slimmers' Scrambled Eggs : Cook Like A Star

What's for lunch today? Scrambled eggs, sausages and corns. Hubby bought some fresh sweet corns from a friend who got them from a farm in Cameron Highlands. The corns are very sweet and juicy. I planned on steaming the corns for the kids' after school lunch, and thought of something else to go with it. I was looking out of my kitchen window and saw my little pot of chives, and scrambled eggs immediately came to mind.




Since Cook Like A Star for this month is featuring Delia Smith as the featured chef, I browsed thru her website for some scrambled eggs inspiration! 


Easy to make and delicious to eat. The interesting method is, the pan is heated and coated with a spoonful of milk to moisten it! But be careful, the best way is when the pan is just hot, take it off the heat and add in the milk, swirling it all over to moisten the pan. Put the pan back on the heat, add in the beaten eggs which are seasoned with a little salt and pepper (the eggs are best beaten, just before cooking, to trap in the air for fluffier eggs). Using a wooden spoon, keep scrambling the eggs until three-quarter set, add the cheese and chives, continue to scramble until barely set. Serve immediately.

The usual method of cooking scrambled eggs is to add in the milk together with the eggs. And also a little amount of oil is needed to coat the pan first before cooking the eggs. But this recipe did not use any oil at all! The milk acts as the coating and it is incorporated into the eggs during cooking. Simply wonderful! Of course the addition of cheese gives a creamier taste to the eggs. I would definitely use this method of making scrambling eggs from now on!



The eggs are really good, creamy, fluffy and very tasty.  I served the scrambled eggs with steamed corns and some sausages. Would be great too if served with slices of toasted bread.





This post is linked to Cook Like A Star, where this month's featured chef is Delia Smith, an event organised by my baking buddy, Zoe from Bake For Happy Kids together with co-hosts, Baby Sumo from Eat Your Heart Out and Mich from Piece of Cake.


Slimmers' Scrambled Eggs
(source from : deliasmith.com)
Serves 1
2 large eggs
1 tablespoon milk
1 heaped dessertspoon quark or cottage cheese (I use cheddar cheese)
1 level tablespoon fresh snipped chives
salt and freshly milled black pepper

Begin by beating the eggs in a bowl, together with a good seasoning of salt and pepper. Now place the saucepan over a gentle heat, then add the milk to moisten the pan, whirling it around the edges.

Add the eggs and, using a wooden fork or pointed wooden spoon, briskly stir backwards and forwards through the liquid egg. Keep on scrambling until three-quarters of the egg is a creamy, solid mass and a quarter is still liquid.

Now add the quark or cottage cheese and chives and continue to scramble, then remove the pan from the heat and continue scrambling until no liquid egg is  left. Serve immediately, as the egg will continue to harden.



13 comments:

  1. Hi Joyce, your scrambled eggs look so delicious! I sure would love to have some on my bread.

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  2. Hi Joyce, thanks for joining us this mth! Isn't Delia Smith wonderful? I really love her recipes, always learning new things from her books and website.

    Wonderful scrambled eggs :)

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  3. I usually cook 'plain' scrambled egg, aka egg, butter, salt and pepper only. My kids prefer drier version.

    I will try your recipe and intro it to them :)

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  4. Joyce, your scrambled eggs look so delicious! I have not tried adding cheese to scrambled eggs. Will try that soon. And yummy, looks good served with corn and sausages. I would be happy to have it for lunch!

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  5. Looks good and easy too. I have chive in my garden too. Now I know what to do with it.

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  6. Joyce , throw me some of your pretty chives now :D Adding fresh herb(s) to the plain good ol' scrambled eggs sounds really tasty !

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  7. I love it, Joyce & don't mind to have this again & again! We can get few types of corns here & I always buy the one that says "sweet corns" or "super sweet corns." Yum!

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  8. Tiene un aspecto muy bueno me encanta ,abrazos y abrazos.

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  9. Oh, how I love chives with scrambled eggs. This looks great!

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  10. Good lunch Joyce! Yeah... scrambled eggs on toast would be nice!

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  11. Hi Joyce,

    No oil to cook this! You know the no-oil-typical-me will love this... LOL!

    Zoe

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  12. I've to agreed with Zoe, this is my kinda lunch , great for my waistline after eating all the cakes & pudding! LOL I really miss my veg patch leh!! Now botak ! Haizz :D

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  13. Hi Joyce, looks like restaurant made dear.. fabulous..
    Modular Kitchen Collection

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