Scrambled eggs…

Somebody asked me a while ago how to cook scrambled eggs…so I asked her to look at this post in my blog quite sometime ago, at the beginning of last year. I did not have any photographs in that one, just a lengthy description of what I did and as I was going to cook a scrambled egg the other morning, I decided to snap some pictures of the steps and blog about it again.

Well, firstly, put an egg in some water in a saucepan, uncovered, and bring it to boil…

Once the water has started boiling, cover it and leave it to simmer for around one minute.

In the meantime, you can get a cheddar cheese slice and cut it into tiny bits like this…

…and add a bit of milk, fresh or evaporated.

When the minute is up, take the egg out of the water and break it into the bowl with the cheese and milk…

As you can see, the egg white is not all cooked yet but it does not matter as you will be cooking it again later.

Beat up the egg and mix it with everything else like this…

Grease a non-stick pan lightly with a bit of butter for added fragrance and lower the heat before pouring in the egg mixture. Keep stirring until the cheese has melted and you get the consistency just the way you want it. This will only take a short while and get it out of the pan quickly as the heat may keep on cooking your scrambled egg and it may not turn out as nice as you would want it to.

You may eat it like that, or on toast, maybe with sausages or whatever but that morning, I served it on our Foochow muffin, the chu nu miang (the very mildly sweet version of the kompia), oven-toasted with a slice of cheese on it and a bit of SPAM and slices of tomato…

…and some crispy lettuce by the side.

So, there you have it – scrambled egg, nice and creamy – the way I would want it…

…unlike those that I’ve seen at hotel restaurants and breakfast cafes where the scrambled eggs are like some badly messed-up omelette. Well, perhaps some people love it like that  – I most certainly don’t, thank you very much!