Scrambled Eggs with Cheese
The big secret is *not* to overcook the eggs or they will become lumpy and watery instead of soft and creamy. Add the Seasoning to the raw eggs as it also helps to keep them creamy.
YOU WILL NEED
- a small mixing bowl
- a tablespoon and a teaspoon
- a fork
- a small 22-24 cm non-stick frying pan or small saucepan
- a wooden spoon or spatula
- a grater
- a biscuit cutter or glass, if making the smiley face
- 2 eggs (any size)
- 2 T (30 ml) cold water from the tap
- 1 t (5 ml) Ina Paarman's Green Onion Seasoning
- 1 T (15 ml) butter
- 2 T (30 ml) grated cheese
- 2 slices of buttered brown toast
Crack the eggs on the side of the mixing bowl and break them into the bowl.
Add the water and Green Onion Seasoning to the eggs and beat with a fork until the white and yolk is evenly mixed in.
Warm the butter in the pan over low heat. When the butter is melted and just begins to bubble, add all the egg at once.
Leave the mixture alone until it just starts to set on the bottom of the pan. Give it a slow gentle stir with a wooden spoon or spatula so that the runny egg also comes in contact with the pan.
Keep stirring very gently until all the egg just begins to firm but still looks a little runny on top.
Remove from the stove and sprinkle the grated cheese over.
Delicious with buttered toast and a slice of tomato for breakfast or lunch.
**To make a smiley face:**
Cut a hole in the toast with a biscuit cutter. Spoon half of the scrambled egg into the hole. Make a mouth with a sliver of tomato and eyes with whatever you have. Hair can be made with parsley or grated cheese. Serve some extra cheese on the cut-out.