I’ve never cooked scrambled eggs in a pan. Ever. Not once. They cook too quickly and get stuck to the pan. Even a non-stick pan. And then you have to wash the pan, which is a massive bum ache.
The only way I’ve ever cooked scrambled eggs is in the microwave in a Pyrex jug. It’s mega quick with minimal washing up. I actually thought this was normal until I went to uni. I thought that’s how everyone cooked them. It didn’t occur to me that the microwave was a relatively modern invention. Anyway, my way is best. Try it. You’ll see.
I’ve recently decided to trial a dairy free diet. You can read about that here. I’m not excluding eggs though, which is lucky because The Happy Egg Company challenged me to make scrambled eggs with a twist. So I thought I’d share my (far superior) method with you while simultaneously testing out some dairy free products.
2 Happy Eggs
Knob of butter or Pure olive spread
Splash of milk or Alpro Rice Cuisine
2 heaped tbs smoked salmon trimmings
1 tsp chopped parsley/chives
1 tbs salad cream
Whisk up the eggs, butter and milk (or in my case Alpro Rice Cuisine) with the black pepper in the jug. I use a fork and then use the same fork to eat with (See? Less washing up!).
Microwave on full power for 30 seconds, then take it out and whisk it again, making sure you get the bits that are partly cooked around the edge of the jug.
Back in the microwave for another 30 seconds. Keep an eye on them this time because you don’t want them to be overdone and rubbery.
Take them out when they are still ever so slightly gooey. Mix the smoked salmon trimmings into the eggs, then tip out onto your plate.
Now I know the salad cream is a bit maverick. But for me, it’s essential. Don’t knock it til you’ve tried it! Finish off with a sprinkling of chopped parsley.
And the dairy free thing? I honestly didn’t notice any difference, compared with my usual scrambled eggs. Happy days!