Organic Samm

I seldom make scrambled eggs. Reason being i dont have fresh milk in my fridge 95% of the time. For reasons known only to my MIL, she’s been drinking fresh milk of late. By that, i meant the delivered-straight-from-the-farm kind. Not those in tetrapaks. Maybe it finally dawned on her she needs to get some form of calcium for the sake of her bones. And so, i saw an opened bottle of fresh milk in the fridge this morning and gave me the opportunity to cook scrambled eggs for my kid, who requested for egg sandwich the moment he saw me stirring under the sheets.

Here’s Samm’s Scrambled Eggs Recipe:

2 omega eggs
100ml fresh milk
SCS butter
pinch of salt (optional)
black pepper to taste

Method:

1) Whisk the 2 eggs lightly and add the fresh milk to it, mixing them thoroughly. Add the pinch of salt and black pepper to the mixture and give it a final mixing. I prefer salted butter. My favorite being SCS butter. So, remember, only a tiny pinch of salt, k.

2) Add butter to the pan and coat the base well. Make sure the heat is set to low or it’ll burn the butter even before the egg mixture is placed into it. Or cook the eggs too fast ending up looking like stir fried eggs, lol.

3) Pour the egg mixture into the pan slowly and let the slow heat cook it. It takes patience to cook perfect scrambled eggs. When you feel the base is starting to solidify, use a spoon to move the egg mixture around slowly so that the mixture that is on the top now goes to the bottom of the pan. Never stir or it’ll break the egg up.

4) Depending how you want your scrambled eggs, you can remove the eggs from the pan when everything is about 80% done. Some people prefer their scrambled eggs to be slightly runny, i prefer mine without the watery bits in it. You go experiment with the consistency until you find one that you like, k.

Now i’ve shown you how to cook scrambled eggs, hope you like my Scrambled Eggs Recipe easy enough to try. I made some egg mayo sandwich using scrambled eggs for my kid. Check it out. ya.

Eggs are by far the most readily available and also a good source of protein in our kitchen. My kids love eggs, especially Gordon. He’s never tasted egg mayo until lately. Reason being i dont own a sandwich maker last time. But now that i’ve bought the Cornell sandwich maker recently, egg mayo will very much become a pat of our lives.

Ingredients needed for my egg mayo recipe are 4 LTK Omega eggs, Mayonnaise (i use Japanese Kyupi), salt, pepper and sugar to taste. I’ve tried using Kraft and Lady’s Choice Mayonnaise before, but Kyupi tastes best. Maybe it’s because it has a sourish taste to it. And of course, it’s extra creamy texture makes the egg mayo ultra smooth.

To make this egg mayo recipe, first, boil the eggs until hard. Cool it before peeling. Mash the eggs together with the mayonnaise. You decide for yourself how lumpy you like your egg mayo to be, k. Last, add the salt, sugar and pepper. DONE. My kids loves to eat the egg mayo straight from the container. And also with plain rice.

Lamb Weston Inland Valley Hash Browns is my all-time favorite hash browns. My kids love them. I know hash brown is not the best food on earth, but what the heck. They are just delicious. It’s a convenient food for breakfast. I dont fry it. Prefer to reheat the hash browns in the Philips Toaster Oven.

Lamb Weston Inland Valley Hash Browns are easy to prepare. Set the Philips Toaster Oven to 230deg for about 5 minutes. Pop 4 slices of Lamb Weston Inland Valley Hash Browns onto the tray for another 10 minutes or so.

“DINGGGGGGGGG”…. and it’s done. Remove from the Philips Toaster Oven and leave to cool on a plate for about 5 minutes. SERVE. I love Lamb Weston Inland Valley Hash Browns plain or with some ketchup and mayonnaise.