Sunday, February 1, 2009


1 large egg
1 teaspoon milk
1 pinch of salt
1 tsp butter for frying

First as always you have to heat the frying pan on a setting just above medium if you are using a non-stick pan. Do not add the butter yet.

In large mixing bowl, whisk the egg with the milk, pepper and salt. Beat vigorously for 2 minutes.

Put the butter and very little oil, maybe a quarter of a teaspoon in the frying pan and when the butter melts add the beaten egg mixture.

The tendency is to start stirring madly. Don’t. Wait until the first hint of setting begins. Using a spatula or a flat wooden spoon and push the egg mixture towards the centre of the pan and tilt the pan to spread the liquid portion evenly.

Keep shoving the egg mixture towards the middle until all the liquidy stuff is not liquidy any more. Flip the whole mixture over and cook for about 10 to 15 seconds. Break the large pieces of egg with your spatula. Transfer scrambled egg to plate.

Now you can add many things to the scrambled egg if you want to be adventurous, chopped sausage, dinner leftovers chopped fine, anything.

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