Wednesday, 1 July 2015

Scrambled eggs (GAPS)

Gently cooked, soft and moist scrambled eggs

Scrambled egg breakfast, classic. Eggs for breakfast is a quick way to fix a morning meal. These compact little powerhouses are not only nutritious (protein, fats, vitamins, minerals, antioxidants) and taste good, but also versatile to prepare. You can cook them, boil them, poach them, bake them, fry them, whisk them into omelette or pancakes, or just eat them raw.

Over the past few weeks scrambled eggs slipped into the breakfast repertoire. They are tricky ones (eggs are tricky in general), timing is essential for the right consistency. Undercooked scrambled eggs are runny, or cook long enough and you will end up with an unpalatable, dried out nightmare.

The perfect scrambled egg is soft and moist. The secret is in gentle cooking over low heat.

You will need (feeds 2):
4 eggs (free range and organic of course)
1 tsp ghee (pure butter fat)

freshly ground black pepper
onion greens, to serve

1. Crack the eggs, one by one, remove the chalaza (optional), let them breathe for a minute or two.
2. Place your pan on the stove/cooker, add the ghee and let it melt on low heat.
3. When the ghee has just melted pour in the eggs (the pan is not yet hot) and start to stir with a wooden spatula, gently, in one direction. As the pan gets hotter the protein goes through denaturation. Keep stirring (gently, don't rush), until most of the eggs are solid but there are few runny bits here and there.
4. Take the pan off the heat and continue the gentle stirring for a few seconds so all the runny bits solidify. Taking the pan off the heat before you finish is to prevent the eggs from overcooking.
5. Serve onto a plate, sprinkle with freshly ground black pepper (a pinch of coarse Himalayan salt is optional) and finely chopped onion greens. Enjoy!

Tips: I do not whisk the eggs before I add them to the pan, because I do not like the one consistency end product. I add them unbroken and just gently stir them apart with the wooden spatula. You can replace the ghee with coconut oil, or add ghee only at serving, or leave fat/oil out completely.

Allergy: Eggs. No gluten. No grain. PALEO. Vegetarian.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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