Monday, May 9, 2011

Seasoned scrambled eggs

For your convenience, this recipe calls for four eggs. I usually use just three eggs for the two of us. Also, feel free to adjust the amount of seasonings to your own taste. It is the combination of flavors that makes this recipe special.

Dice one quarter cup of onions and slice two cloves of garlic, and sauté them over medium heat (preferably in a no-stick pan) until the onion is soft. (You can also use minced onion and garlic powder if fresh items are not available.) Turn the heat down to low.

Place the number of plates you will need into the oven to warm them. Toast English muffins (or good bread) and butter them.

Break four eggs into a medium-sized bowl. Add about half a teaspoon of each of the following: black pepper, onion and/or garlic salt, tarragon, oregano, marjoram, and curry powder. Beat or whisk the eggs and spices until they are well mixed. Pour the mixture into the pan. Using a rubber spatula, carefully scrape the bowl to release and include most of the spices.

Bring the heat up to medium, and stir continually with a wooden spoon. As some of the mixture hardens around the edge of the pan, carefully scrape the cooked egg back into the remaining mixture, and turn the heat down to low again. Be careful not to over-cook.

Spoon out the cooked egg onto the warm plates, accompanied by the toasted muffins (or bread). Serve immediately.

PS: Last week, I mainly wrote about how to prepare eggs alone. Yesterday I made Huevos Rancheros, and I also enjoy Frittatas, two of many recipes dependent upon the humble egg. I have yet to meet an egg dish I don't enjoy.

1 comment:

  1. A variation: start with the Creole Trinity (chopped onion, bell pepper, celery). I'd combine that with the sliced (or minced) garlic. Then add the eggs and all the spices.