American-style scrambled eggs
This recipe is sure to make the perfect scrambled eggs every time. Creamy and fluffy, they are ready to be paired with your favourite sides.
Reduced fat oil spread
1 tbs, (20g)
- Whisk eggs in a medium bowl until totally combined (mixture should be uniform yellow).
- Heat a 22cm non-stick pan over medium-high heat. Add spread and melt until frothy.
- 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
SERVING SUGGESTION: Wilted spinach and toasted sourdough.