Up until I was in my late 20’s, I’d always cooked scrambled eggs in the microwave. It was just the way I’d been taught to make it as a kid, and it had never crossed my mind to try cooking it in a pan. I would beat a couple of eggs together with a pinch of salt and pepper in a jug, and microwave it for a minute at a time, beating it in between to break up the eggs. The mixture would puff up into a huge, fluffy cloud, peeking out over the top of the jug, only to cave in on itself and end up like a rubbery, eggy scone by the time it got to my plate, if I’d accidently overcooked it. Then one night in work (I worked as a waitress at the time) I described my cooking method for scrambled eggs to one of the chefs there, and I’ll never forget the look of utter disgust on his face.
“Oh no Sar, scrambled eggs have to be cooked in a pan!”
That was just how I’d always cooked them, it had never occurred to me that there might be a better way. So a few days later, intrigued, I tried them in a pan, and I’ve never looked back.
I’ve found that cooking scrambled eggs in a pan is actually much quicker than in the microwave, and it doesn’t make a mess of your pan, as I’d feared. You also don’t overcook them as often, as you’re watching them cook right in front of you, rather than trying to guess what state they’re in in the microwave, and the flavour is so much better! If you’ve never tried it, give it a go – a knob of butter, a pinch of salt and pepper and a couple of eggs, it’s delicious!
Around the same time, I was trying to decrease my carb intake, but the thought of having a plate of plain scrambled egg on it’s own, without a few slices of hot, buttery toast wasn’t luring me out of bed in the mornings. So I started adding some diced mushrooms and a pinch of thyme, and my Mushroom Scrambled Eggs dish was born. It’s now a regular breakfast for me. Sometimes I still have a cheeky slice of buttered toast on the side, but you really don’t need it. It’s filling, satisfying, tasty, super easy and quick to make. The perfect breakfast!
Ready in under 10 mins – serves 1.
- 1 tablespoon of olive oil
- A knob of butter
- 2 Chestnut mushrooms (about 50g), washed and chopped
- A pinch of thyme
- 2 free-range eggs
- A pinch of black pepper
- A pinch of salt
- 1 tablespoon of milk
- Put the oil, butter, mushrooms and thyme in a frying pan, on the hob over a medium/high heat, and cook for 5 mins, stirring regularly to make sure they don’t burn.
- Meanwhile, mix the eggs, black pepper, salt and milk together in a bowl.
- Once the mushrooms have coloured slightly on all sides, add the egg mixture.
- Cook for a few mins, stirring constantly.
- Once the egg mixture is well combined with the mushrooms and no longer liquid, it’s ready to serve.
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