How to make scrambled eggs
2 SmartPoints® per serve
Prep time: 5 min | Cook time: 5 min
4 Sunny Queen free range eggs
20g Weight Watchers Canola Spread
1. Whisk eggs in a medium bowl until totally combined (mixture should be uniform yellow).
Lucy's tip: Whisking makes sure the yolks and whites are thoroughly combined and brings air into the mixture for a fluffier end result – whisk just as you’re ready to cook, not ahead of time.
Heat a 22cm non-stick pan over medium-high heat. Add spread and melt until frothy.
Lucy's tip: Don′t allow the butter to colour – if it’s too brown the eggs will taste burnt.
Add egg mixture and reduce heat to medium – this gives you more control and helps avoid overcooking the egg. Stand without stirring, for 30 seconds. Push a spatula from the edge of pan to the centre to create large curds. Repeat until three-quarters of egg is set. Remove pan from heat before eggs are totally cooked and divide between 2 plates.
Lucy's tip: The eggs continue cooking once taken off the heat.
SERVING SUGGESTION: Wilted spinach and toasted sourdough.
Other methods to try...
Whisk eggs in a medium saucepan until smooth and uniform yellow. Add chopped spread, season and stir over medium heat for 3-4 minutes or until medium curds appear. Remove from heat before eggs are totally cooked.
Whisk eggs in a medium metal bowl until smooth and uniform yellow. Add chopped spread and season. Place the bowl over a medium saucepan of boiling water. Reduce heat to medium. Whisk for 5-6 minutes or until small curds appear. Remove from heat before eggs are totally cooked.
Lucy's serving tips: Sprinkle this classic dish with a tablespoon of grated parmesan and finely chopped fresh jalapeño chilli for 6 SmartPoints per serve. Go Indian and add a pinch of garam masala, fresh chilli and fresh coriander or, in spring, enjoy with steamed asparagus and snow peas for the same SmartPoints. Or add with 30g grated, light cheddar cheese and 2 chopped green shallots at the end of cooking for 7 SmartPoints per serve.