Scrambled eggs are hardly an original new idea, but when it comes to considering what to have for breakfast, who can pass up scrambled eggs? They are tasty, quick and easy, filling, and very nutritious.
“Besides providing all eight essential proteinbuilding amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!”
This is how I make my scrambled eggs:
Butter or coconut oil
2 eggs (ideally from pastured/free-range hens)
Fresh chopped herbs (parsley, chives etc)
1. Heat butter or coconut oil in a pan on medium heat.
2. Crack the eggs into a small bowl.
3. Add salt and pepper to taste.
3. Whisk with a fork.
4. Pour mixture into the pan.
5. Using a spatula, gently stir and move around the egg mixture as it starts to set. Remove from the heat while the egg is still slightly moist (do not want to overcook).
I love to eat my scrambled eggs on buttery toast (gluten free in my case) with fresh herbs from my garden sprinkled on top. Or skip the toast and add vegetables – a side of fried tomato, sauteed mushrooms or greens would also be tasty.