For years I didn’t eat eggs. I was a strict vegetarian and rarely bought them. Then, as organic and free-range eggs became more readily available, I relented, and eggs are now a regular part of my diet. Scrambled eggs are a favorite of mine. They are soft, delicious, and a great way to eat eggs during treatment. They were a favorite breakfast during chemo, and still are today.
At breakfast, I grate a little nutmeg into them, probably because that’s how my mom used to make them. At lunchtime, I add some chopped chives and a handful of chopped herbs, like chervil, fresh basil, or even some cilantro, which I find delicious with eggs. These eggs use whole milk and butter, so three eggs are plenty for two people. Traditionally scrambled eggs are made with milk, but when I want a richer dish, instead of using cream as the French do, I make them with delicious plain Greek yogurt.
1. Lightly beat the eggs in a bowl. Mix in salt and grated nutmeg. Set aside. Measure out the milk or yogurt. Set aside.
2. Melt the butter in a small cast iron skillet or other heavy pan over a medium-low flame. When it has melted, pour the eggs into the pan. Pour the milk into the egg bowl and whisk it around to bring any remaining eggs away from the sides. Set aside.
3. Cook the eggs, stirring with a wooden spoon, until they start to set at the bottom and sides of the pan. Add the milk or yogurt, stirring, and mix it in thoroughly with the eggs.
4. Cook, stirring constantly, until the eggs have almost set but are still wet looking, about 3 minutes. Now for a chef’s trick: Cover the pan with a lid and turn the heat off. Let the eggs sit for 5 minutes or so, just enough time to make a couple slices of wholegrain toast. The eggs will finish cooking in the steam and will not be too hard, nor will they be stuck to the bottom of the pan. Serve immediately with wholegrain toast, fresh fruit or compote on the side, and some tea or coffee.
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