Shimmering Scrambled Eggs.
Small amount of butter in frypan, low heat, add 1 tsp minced garlic, fry about 2 minutes, (low heat)
Beat 2 large eggs with small amount of milk. Add to frypan. Gently move edges of egg to middle constantly. When mixture almost cooked through, remove from heat and continue to move egg around frypan to finish cooking.
Butter a slice of toast, add egg mixture on top. Add shredded cheese on top. Sprinkle with pepper.
Very nice, light meal.
Remember - low heat gently move from outer to inner, remove from heat before totally cooked.
3 Likes
I cook my 3 eggs, scrambled in my microwave, in a glass measuring jug, well beaten eggs. I add anything I fancy, salt, milk, dried herbs etc or just a pinch of salt & milk. I also eat it with buttered toast, the eggs have to be a bit runny, hate hard scrambled eggs.
2 Likes
More or less how I do it too, except only one or two eggs in a small pyrex dish which I cover with a saucer or Gladwrap to keep the heat in and not well beaten (I like the white bits) with a splash of milk.
I watch it all the time because, as you say, it is too easy to overcook it, I like a bit of moisture. Once the eggs starts to solidify I stop it for a stir before continuing.
However not for breakfast, that is cereal with cold milk in summer or porridge (done in the microwave) in winter. Not really keen on “cooked” breakfasts.
Actually I might make a video 
2 Likes
I do mine on the hob in a non-stick saucepan. I don’t like them too beaten up, and I add butter to the pan but no milk or anything … just a pinch of salt.
I find it easier to fold the egg over in a saucepan.
1 Like
A little water rather than milk, makes the eggs lighter and fluffier, plenty of seasoning. A drizzle of extra virgin olive oil stirred in is much nicer than butter in my opinion.
1 Like
I recently saw a YouTube video of an omelet cooked in a small frypan, it started off as I make them pushing them toward the middle to let the uncooked liquid hit the hot pan. The difference was that this person pushed them to ward an edge then sort of wound it up to form an oval shape which would fit on a piece of bread.
I thought it was quite clever and neat.
Found it:
2 Likes
Nice!
Certainly worth trying, it might take a few attempts to get it right, all very deft of hand in the video!
1 Like