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.
Slimmers' Scrambled Eggs
(source from : deliasmith.com)
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.