Everything scrambled eggs

January 30th, 2009 § 3 comments

I called these everything scrambled eggs because you can put almost anything in them. I would draw the line at strawberries or chocolate however. Anything savoury is fine.

Before I give you the recipe, I just want to take a moment. Look at these eggs, dear reader. They’re 100% white. It’s straight out of a nursery book. The States continues to amaze me. Interestingly, all of the organic and cage-free eggs are brown. Could white eggs be a form of chicken stress?

This is what I had lying around my kitchen:

  • eggs
  • a dash of milk
  • sliced mushrooms
  • leftover grated cheese
  • sliced red onion, about 1/5th of an onion.
  • 1/2 an Italian sausage, if I had chorizo, I would have used that.
  • some chives, chopped. Add basil, garlic or oregano if you’re so inclined.
  • cherry tomatoes, I used hierloom tomatoes, they come in lovely green, red, orange and yellow colours and taste like little juicy bits of heaven. I haven’t seen them in Australia, though. Sorry Aussies!
  • salt & pepper
  • dash of sweet chilli sauce
  • roughly 1 tsp butter
  • chop sticks
  • a big ass pan
  1. Break the eggs. What you saw at the start of the post is one generous serving. Three or four eggs per person please. Season with salt and pepper. Add a dash of milk. Just eyeball it.
  2. Make sure everything you’re adding is in itsy bitsy pieces. Nobody wants a big piece of onion in their mouth. Chop away.
  3. Add the herbs, onion, sausage and mushrooms first. Then gently mix in the tomatoes and cheese. Because my love has really odd mouth buds and I feel guilty over my low tolerance of chili, I add around a tablespoon of sweet chili sauce to give a little bite.
  4. Heat the butter in the big ass pan until it’s sizzling then add the egg mixture. Leave it for a minute to settle a bit.
  5. Get your chopsticks. Instead of using a spatula, I want you to hold onto these babies like it’s 1999. Use the chopsticks to break up the egg batter. These work like a dream when it comes to getting the perfectly sized scrambled eggs. If chopsticks and spatula had a scrambled egg showdown, the spatula would be in tears before the yellow had turned brown.
  6. Keep on mixing until you start to see brown bits in the mix. Take off the heat and serve with whatever you want. Enjoy!

What’s the craziest thing you would put in scrambled eggs? What have you actually tasted that wasn’t half that bad?

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§ 3 Responses to Everything scrambled eggs"

  • Tash says:

    Chorizo is amazing. I would add it to everything savoury if it was left up to me! Could be chicken stress, I didn’t link the caged chooks to the whiteness but you may be onto something Cassie!

  • Cassie says:

    “Could white eggs be a form of chicken stress?” LMAO

    This recipe looks yummy! I’ve never thought of putting chorizo in scrambled egg but it sounds nice :)

  • Gem says:

    oh man, these look sooo good..

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