Selfish Scrambled Eggs (For one)
This is incredibly easy. It’s quick, tasty and probably ludicrously bad for you. Either way, I don’t care. It’s tasty.
Time Required: 10 minutes, max.
Ingredients:
3-4 free range eggs (on principle, you see)
A bunch of salt and pepper
Butter
Maggi Seasoning (Optional. This stuff has a salty, slightly sour taste. It’s brilliant on white rice and tastes good on pasta, soups and so on. It’s essentially a yeasty sort of thing – like runny Vegemite, but not as strong, a little sweeter and…well, better on rice. Apparently it’s like Worcestershire sauce, but less musky.
JUST TRY THE STUFF.)
A pan
A plate
Milk
Method:
1. Heat a little butter in your frying pan. While this is warming up, crack your eggs into a bowl. Grab your whisker (or fork – more fun) and GO CRAZY! Whisk for about a minute or until everything is the same colour.
2. Grind some salt + pepper over the egg. If you are using Maggi, forget the salt and just add the pepper.
3. Tip the whole load into the frying pan. Let it sit for a little, or until you start seeing a few bubbles and it goes a little pale. Then, grab a spatula (metal) and start shoving it through the eggs. It will lump all over the place and will pile up and run and do all sorts of things that look somewhat odd. Let it do this.
4. When it starts looking like solidifying, pour in a dollop of milk. I don’t have a cup measurement, because it probably equates to about 1/3 of a cup but I change the measurement.
5. Still using the spatula, spatula everything around until it becomes solid and jiggles about on the pan like set jelly.
6. Make yourself some thick pieces of toast and butter liberally while the egg is jigglin’. Spatula the egg over the toast. Shake a little Maggi over (if using), make yourself a cup of tea/coffee/Vodka tonic/chosen beverage, take a seat, and enjoy.
And don’t tell me that ain’t good.
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