Sunday Breakfast - Scrambled Eggs

I usually skip breakfasts, but never on a Sunday.

Sunday is my favorite weekday, as it is the perfect day for breakfast! Also, it is the only day of the week wherein you could actually hear the entire household in chorus, making it ideal to make a BIG breakfast for the entire family (a family of friends). Our typical Sunday usually starts with me and my sister chopping/ slicing/ sautéing/ mixing/ baking/ (whatever it is you actually do in the kitchen) as early as 6am, filling the kitchen with the aroma of fresh ingredients and spices… Then, one- by- one, members of the household gather around the kitchen table, chatting their way through us- to prepare them a scrumptious meal.

When it comes to breakfasts, eggs are definitely one of the basic staples; as early meals are incomplete without Scrambled Eggs!

* The most important thing to remember when making scrambled eggs is too prevent them from over- cooking. The perfect scrambled eggs should be light and fluffy in texture, and bursting with the simplest flavors.

Scrambled Eggs

Ingredients:

3 pcs Eggs

A knob of butter

1/2 tbsp of heavy cream

1 tsp sour cream (optional)

Pinch of salt and pepper

1/2 tbsp of chopped chives

Procedure:

1. Crack eggs on the pan 
2. Add butter
3. Under high heat, stir the eggs using a spatula. (Technique: put it on the heat and off the heat to avoid overcooking; treat it like a risotto – continuous stirring )
4. When texture is creamy and fluffy, turn off the heat, then put in heavy cream and sour cream
5. Season with salt and pepper
6. Fold in chopped chives
7. Serve hot with toast.

Foodnotes:
> Don't whisk the eggs in a bowl before heating. It will break down the eggs - causing it to be watery
> Put the butter early in the process to add a velvety texture
> If heavy cream is not available, fresh milk can be used as a substitute for this recipe
> Onions are great in adding flavor

written by: Shobe