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| CUSTOMER RECIPE |
SCRAMBLED EGGS WITH FINES HERBES
BY Gladys Khumalo |
INGREDIENTS:
3 LARGE EGGS
1 LARGE KNOB BUTTER
1 TEASPOON FINES HERBES
MILK
SALT AND PEPPER
CHIABATTA TOAST TO SERVE
THE KEY TO MAKING FABULOUS SCRAMBLED EGGS IS TO COOK THEM SLOWLY OVER A LOW HEAT. THIS WILL MAKE THEM SOFT AND CREAMY. THE INGREDIENTS LISTED ABOVE ARE ENOUGH FOR A SERVING FOR ONE PERSON. THEY CAN BE MULTIPLIED DEPENDING ON HOW MANY PEOPLE YOU’RE COOKING FOR. TO START OFF, WHISK THE EGGS IN A MIXING BOWL WITH A DASH OF MILK OR WATER UNTIL THEY’RE SLIGHTLY FROTHY. ADD THE FINES HERBES SO THAT THEY SOFTEN. I DON’T THINK MILK OR WATER MAKES MUCH DIFFERENCE TO THE OUTCOME SO IT’S ENTIRELY UP TO YOU TO CHOOSE. HEAT A PAN OVER A LOW TO MEDIUM HEAT AND MELT THE BUTTER IN THE PAN. THE BUTTER SHOULDN’T MELT INSTANTLY AND SHOULDN’T SIZZLE. IF IT DOES, THEN THE PAN IS TOO HOT. ADD THE EGGS. LET THEM COOK A LITTLE AND THEN PUSH THE BOTTOM OF THE PAN WITH A SPATULA TO FORM LARGISH, FLAT PIECES OF COOKED EGGS. THIS WILL BE A SLOW PROCESS – BE PATIENT! WHEN THE EGGS ARE ALMOST COMPLETELY SOLID, REMOVE FROM THE HEAT. THEY SHOULD STILL LOOK SLIGHTLY WET AT THIS POINT AS THEY CONTINUE COOKING IN THE WARM PAN. ARRANGE THE BUTTERED CHIABATTA ON A PLATE AND TOP WITH THE EGGS. SEASON WITH SALT AND COARSLY GROUND BLACK PEPPER. SCRUMPTIOUS!
SERVES 1 |
| | PRODUCTS USED IN THIS RECIPE: | | FINES HERBES |
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