Slimmers' Scrambled Eggs
|2 eggs, lightly beaten|
|2 tablespoons milk|
|1 level tablespoon fresh snipped chives|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will also need a Delia Online/Silverwood Little Gem 'Sauce' Pan (heavy gauge aluminium) or similar|
This recipe is adapted from Delia's Complete How To Cook
First the pan goes onto a medium heat.
Season the lightly beaten eggs with salt and pepper.
Then add the milk to moisten the pan, whirling it around the edges.
Add the eggs and, using a pointed wooden spoon, briskly stir backwards and forwards through the liquid egg. Keep on scrambling until three-quarters of the egg is a creamy, solid mass and a quarter is still liquid.
Now add the chives and continue to scramble, then remove the pan from the heat and continue scrambling until no liquid egg is left.
Serve immediately, as the egg will continue to harden.
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Delia shows how easy it is to make scrambled eggs just the way you like them
This has to be one of the most sublime combinations: soft, creamy scrambled egg, together with the subtle, smoky flavour of the salmon.
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