Wednesday, January 30, 2013
Back to Basics: The Best Scrambled Eggs
Having Jesse home means that I'm back to cooking a whole variety of things - though lately, Jesse's been suffering from an awfully sore mouth with ulcers (if anyone has any cures, we're willing to try!) so I've been cooking soft foods.
While mixing up a pot of what Jesse says are The Best Scrambled Eggs, I thought that I should share with you some super basic recipes that are easy peasy and you'll use over and over again.
These scrambled eggs are one of those recipes. They're creamy, fluffy, light and you'd swear they're full of butter and cream - but what you mightn't have expected is that they're incredibly low in fat and only contain 2 ingredients!
This recipe is one of those which I hide from Jesse until it's cooked and he eats it. You see, they have a secret ingredient - cottage cheese. Jesse hates cottage cheese - but in these eggs, he loves it - and had absolutely no clue that it was cottage cheese that made these the ultimate scrambled eggs!
The Best Scrambled Eggs Recipe serves one, but is easily adapted
2 Eggs or 1 Egg and 1/4 cup Egg Whites or 3/4 cup Egg Whites (We use a mix of an egg and Naturegg Simply Egg Whites)
1/3 cup Cottage Cheese
Salt and Pepper or Seasonings of Your Choice
On the stove, heat a small frying pan over medium heat.
Whisk all ingredients in a bowl until combined.
Pour egg mixture into heated pan, leaving for about a minute until set. Scramble eggs and continue cooking, stirring occasionally, for about 5-7 minutes or until cooked through.
So tell me, do you have a recipe with a secret ingredient?
I have plenty of recipes with healthy secrets - and they don't taste healthy at all!
If you have any simple, basic recipes (or any recipes at all!) that you'd like to see, let me know!