Tuesday, April 24, 2012

Scrambled Eggs (with Capsicum)


1) Take two eggs per person and break them into a bowl.
2) Heat a medium sized non-stick frying pan or saucepan over a moderate heat to warm it up.
3) Meanwhile add salt and pepper to the eggs in the bowl and 1 tablespoon of milk per egg and beat the mixture vigorously for around 2 minutes until the eggs have completely blended together. The more the mixture is whisked, the more air enters, which should result in light fluffy eggs once they are cooked.
4) Once the pan is warm, add 1 teaspoon of butter per egg and melt the butter tilting the pan, so that it melts evenly.
5) As soon as the butter turns to liquid add the beaten eggs and allow the eggs to set slightly. Do not stir the eggs at this point.
6) As soon as the eggs begin to solidify, take a wooden spoon or spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle.
7) Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. For this reason, you may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
8) Serve the scrambled eggs with toast or as you prefer.

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