Day Two! Scrambled eggs are VERY easy to make - you only need 3 things. They're healthy, tasty, and really good for you.
Scrambled eggs are quite versatile too. You can add vegetables, herbs, and whatever spices you want. They're made just like a bhurji but without the extra oil and the long cooking time.
Scrambled Eggs - serves one
2 medium sized eggs
2 tbsp low fat milk
1 tsp extra virgin olive oil
Salt and pepper to taste
Whisk the eggs and milk in a bowl. Add the olive oil to a frying pan and heat on high for less than a minute. Extra virgin olive oil has a very low smoking point so you don't want to get the oil too hot. Add the eggs and stir for 30 seconds or so. At this point, you can add herbs like chives and oregano.
If you want to add vegetables, saute them in oil before you add the eggs.
Do not over cook the eggs otherwise you'll end up with a rubbery texture. Serve hot with multigrain bread (which I didn't get at my local store today so I had to make do with regular bread).
Tomorrow, its uthapam day!
Scrambled eggs are quite versatile too. You can add vegetables, herbs, and whatever spices you want. They're made just like a bhurji but without the extra oil and the long cooking time.
Scrambled Eggs - serves one
2 medium sized eggs
2 tbsp low fat milk
1 tsp extra virgin olive oil
Salt and pepper to taste
Whisk the eggs and milk in a bowl. Add the olive oil to a frying pan and heat on high for less than a minute. Extra virgin olive oil has a very low smoking point so you don't want to get the oil too hot. Add the eggs and stir for 30 seconds or so. At this point, you can add herbs like chives and oregano.
If you want to add vegetables, saute them in oil before you add the eggs.
Do not over cook the eggs otherwise you'll end up with a rubbery texture. Serve hot with multigrain bread (which I didn't get at my local store today so I had to make do with regular bread).
Tomorrow, its uthapam day!
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