Happy Friday, guys! Today’s recipe is a just basic scrambled egg, I like scrambled eggs and can be prepared in different ways, you can add milk, use butter. But I didn’t use both in this recipe because what I was aiming for was to prepare something similar to the Columbia scrambled egg and you don’t have to use milk and butter.
Making scrambled egg may seem easy but it is technical too. To have dense scrambled egg lightly beat the egg. For more fluffier scrambled egg beat the egg vigorously so now that you know you choose appropriately to your preference.
After finishing cooking your eggs remove the pan from the heat if not it will continue cooking and dry up. You can place the eggs over a bowl/pot of water to hold the egg instead of leaving over the stove heat residual.
- 10 Eggs
- 3 Roma tomatoes (deseed and diced)
- 3 Green onions (chopped)
- Salt and pepper
- 2 Tablespoons Olive oil (or your choice)
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Break the eggs in a medium bowl.
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Remove the tomato seeds, dice, and also slice the green onions.
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Place a non-skillet pot over medium-high heat, add oil to coat the pan. Make sure you coat all the corner to avoid sticking. Add the green onions and the tomatoes. Stir and cook for a few minutes.
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Season the eggs with salt and pepper then whisk. Add the eggs to the pan and as it's beginning to set gently pull the eggs across the pan, cook to pulling, lifting, and folding the eggs, cook to your preference.
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Remove and serve immediately.
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Scrambled eggs with avocados and toasted bread.
To have dense scrambled egg lightly beat the egg. For more fluffier scrambled egg beat the egg vigorously so now that you know you choose appropriately to your preference.
After finishing cooking your eggs remove the pan from the heat if not it will continue cooking and dry up. You can place the eggs over a bowl/pot of water to hold the egg instead of leaving over the stove heat residual.
Yummy yummy jojo