Scrambled Eggs & Avocado

The freshness and creaminess of Avacado , silky texture of scrambled egg, crunchiness of sweet white onions and spiking it with fresh coriander and freshly ground white pepper, could you have asked for more for a healthy breakfast! Breakfast being the integral part of anyone’s diet, there are many ways to make it more healthy and flavorful. I always try to avoid having bread, and try to substitute with alternatives that can help me sustain through to Lunch without my body craving for energy.

I must admit, to make good scrambled egg is an art. You get better and better over the years especially if you travel a lot. I watch and peep wherever I go, how others make it, and ofcourse as usual, I try to have a chat with the chef to find out his secret. Sometimes people wonder why do I do this for scrambled eggs! Here are few tips for 2 eggs.

1. Beat the eggs very lightly and never add salt or any seasoning in the beginning
2. Add a tablespoon of water, milk or cream depending on how flaky or creamy you require
3. Always cook on medium heat and remember the eggs continues cooking even after it is removed from the heat
4. Texture depends on the kind of egg and how its cooked, thus it requires your attention all the time
5. If you want it more creamy, add butter and eggs together while cooking on medium heat and also add double cream instead of water or milk and constantly stirring until you get the desired consistency

Scrambled Eggs & Avocado

2 eggs
½ tablespoon butter
1 tablespoon milk
½ White Onion, medium size
1 avocado cut in to cubes
1 tablespoon of mild cheddar scraped
1 teaspoon roughly chopped coriander leaves
1 pinch coarsely ground white pepper

Beat the eggs lightly in a bowl and fold in the milk. In a thick-bottomed pan over medium heat add butter and onion together and just cook enough to sweat the onion keeping the crunchiness intact. Then add the egg mixture in to the pan and make the heat to low and wait until the egg mixture starts to slightly solidify. Immediately start pulling the edges to the middle there by letting the uncooked portion to fold in to the pan. Cook it until the runniness stops and immediately take it out of the heat, by now the eggs would have scrambled enough and take it out of the pan. Serve layering, scrambled eggs, avocado, cheddar, sprinkle pepper and garnish it with coriander leaves.

Categories: Travel Cuisine

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