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Saturday, April 20, 2013

Recipe: Best Scrambled Eggs

What is breakfast without a couple of eggs? Be it scrambled, poached, boiled or however it is done, breakfast is just not complete without this Godchicken-given gifts. Scrambled eggs are my favourite way of doing them, the obvious reason - they don't take much time and are really easy to do! What's more? You could even get all creative and add all sorts of your favourite bites, such as chillies, bell peppers, tomatoes, minced tuna , chopped potatoes, good ol bacon (and the list goes on and on..)

So without furthur ado, here's the recipe I've always used for my scrambled eggs. I swear this doesn't even take up 5 minutes of your time, and it is so simple to do and absolutely delicious.

Difficulty: Easy
Makes 1 serving (or 2 for sharing)

2 eggs
3 tbsp whole milk
1 tbsp butter, melted
cayenne pepper (optional)
ground black pepper and salt, for seasoning
chopped parsley, for garnishing


1. In a small bowl, beat the eggs together with the whole milk and melted butter.

2. Heat up a small saucepan on low heat.

3. Pour the mixture in and season with a pinch of ground black pepper and salt.

4. Do not stir it constantly, but instead, pull the eggs towards you when they have started to harden just a little. Take it off the heat immediately when there is no liquid egg left in the pan. The heat retained in the eggs will continue to cook slowly and gradually.

5. Transfer the scrambled eggs into a dish, and garnish with black pepper, cayenne and chopped parsley.