How to Prepare Creamy and Soft Scrambled Eggs

How should you store scrambled eggs?

Scrambled eggs can be kept in the fridge in an airtight container for up to three or four days.

Tips for cooking scrambled eggs

To give it a new look and flavor, try adding some fresh vegetables, crumbled sausage, or breakfast potatoes.

Avoid adding salt to the raw egg mixture before cooking for creamier eggs; instead, season the cooked eggs with salt and pepper just before serving.

To increase the richness and flavor of your scrambled eggs, you can add cream cheese to them.

You can add thinly cut asparagus pieces to your recipe for a unique touch; with gentle heat, the asparagus will turn crisp-tender.

For perfect soft-scrambled eggs, cook slowly and stir often to form creamy curds.

Add herbs like oregano, tarragon, thyme, parsley, chives, chervil, basil, or mint to improve flavor. To taste, you can also include Tabasco, Worcestershire, oyster, soy, or any other prepared sauce.

Add some baking soda, stir it directly into your egg mixture, and enjoy your large, fluffy scrambled eggs.

Even over low heat, eggs can move from liquid to overcooked in a matter of seconds because they are delicate and cook so quickly. Before the eggs are fully cooked, turn off the heat in the pan.

Add soft or shredded cheeses, such as goat cheese or shredded cheddar, to the eggs just before they are done cooking for a cheesy egg scramble. The cheese will melt into the eggs due to the heat from the leftover cooking.

What to include in your scrambled eggs

Eggs: Use the freshest eggs you can find; a scramble made with fresh eggs will be brighter, creamier, and more delicious.

Water, milk, plant-based milk: Before frying the eggs, stir in a little milk, plant milk, or water since the extra moisture makes the eggs extremely soft and creamy. Choose a plant milk with a neutral flavor, like unsweetened almond milk, if you decide to use it.

Butter or extra-virgin olive oil give this recipe a rich flavor.

Salt and pepper: Salt and pepper are used to give these simple scrambled eggs depth of flavor.

Ingredients

5 eggs, whisked

2 tsp cooking oil

1 large onion diced

2 ripe tomatoes, diced

1 small bell pepper, cubed

3 cloves garlic

1/4 teaspoon ginger ground

1 tablespoon curry powder

1 bunch coriander, thinly chopped

Salt to taste

Pepper to season

Procedure

Crack the eggs and place them in a medium bowl.

Whisk until the yolk and whites are thoroughly combined.

Heat the oil in a medium-sized pan over medium heat.

Add oil and fry until the onions are soft and slightly brown.

Add in the ground ginger and garlic and fry until fragrant.

Add in the curry powder and cook for a further minute.

Add the tomatoes and bell pepper, if using, and cover on low heat.

Uncover once the tomatoes are cooked and soft

Lower heat and pour in the eggs then cook whiles stirring with a spoon

Stir the eggs slowly and consistently as the eggs continue to solidify.

Keep mixing and scrambling until all the eggs are dry and cooked through.

Finish off with the chilies, if using, and the dhania.

Season with salt and/or pepper and sprinkle with (optional) freshly chopped coriander.

Serve alongside ugali and greens, enjoy. You can also serve it with crackers or toasted bread.

Conclusion

Scrambled eggs are so versatile. Pair with a side of toast, breakfast sausage, or fruit salad or try making scrambled egg bruschetta, wraps, or tacos to switch things up.