Scrambled Eggs done 3 ways

Scrambled eggs is one of the most satiating English meals that can be savored any time of the day. I have been making this pretty much since I started cooking about thirteen years back, seeing my dad and mom make this in the evening with some tea. 

Over the years, I have watched plenty of recipes on TV, online and from recipe books trying to perfect my technique of cooking this English classic and I must say, the recipe varies a great deal from one person to another. So, to put my thirteen years of scrambling experience to the test, I have decided to attempt a couple of variations of the delicious scrambled egg. 

For my first variation, I kept it simple. I just blanched some spinach, pureed it and added it to the eggs with a squeeze of lemon. To the second, a little extravagant, I added roasted red bell peppers pureed with some garlic and basil. And to the final batch, feeling little patriotic, I just added some garam masala and garnished with some raw onions.

Do try out these versions and let me know what you'll think of them and comment some of your ideas too!!

Cheers and see you'll soon!
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Ingredients

- 1 tbsp butter

- 3 eggs as fresh as possible, for best results

- 5 tbsp of milk

- crushed black pepper, lots of it

- salt, according to taste

How to make Scrambled Eggs (1 batch)

• Throw in the butter and eggs in a saucepan. Over high heat break up the eggs and combine with the butter (This basically gives a jump-start to the whole scrambling process)
• Reduce the heat to the lowest rating and stir continuously, bringing the egg from the edges to the middle to replace the uncooked egg. Do this for about 2-3 minutes till the whole mixture turns creamy, almost resembling scrambled egg. 
• Remove from the heat and add the milk, salt-pepper and some more butter if you like.
• Stir in a circular motion now and let the eggs scramble in the residual heat of the pan to get a nice smooth-ish, creamy consistency.
• Once they are ready, add in your variations.

Scrambled eggs with spinach and lemon

• Blanch about 200 gm of spinach and a few basil leaves in boiling water for a minute.
• Place the leaves in ice cold water to stop them from cooking and maintaining their fine green colour. 
• Blend to get a smooth puree.
• Stir in about 7-8 tsp of the puree into one batch of scrambled eggs giving them a nice vibrant green colour.
• You could garnish it with a little squeeze of lemon juice.

I made a wrap with the scrambled eggs and garnished it with raw mango and onions.

 

Scrambled eggs with Roasted Red Bell Peppers

• Start by coating 1 red bell pepper in a little oil and roasting it over the stove till its skin is all blackened.
• Place it in a bowl and cover it with a plate/foil/cling film for about 5 minutes so that it steams up making it easier to remove the skin
• Remove the blackened skin and throw the red bell peppers into a blender with 1 tsp of chilli powder and a handful of chopped basil.
• Blend all together to get a smooth puree and stir it into another batch of scrambled eggs (about 3 tsp per egg).
• Garnish it with some chopped green chillies and a little squeeze of lime. 

 

Scrambled eggs with Garam Masala (simplified version of the Parsi akuri?)

• Once your eggs are ready add about 1/2 tsp garam masala, 1 tbsp chopped raw onions and chopped green chillies and mix to combine. 
• Garnish with little squeeze of lime on top and stuff your face with it. 
• OMG.