This is such a simple recipe that maybe it doesn’t need to be written down, but Noor asked me when I cooked eggs this way for dinner one day last week, to go with a vegetable soup, whether I’ll teach her when she is older how to make this dish.
So I figure she likes this a lot, so it may be worth writing about here too.
3 tablespoons of milk
a teaspoon of butter (or a little more)
a tablespoon of freshly grated Parmesan cheese (optional)
salt and pepper to taste
Crack the eggs in to a bowl, season with salt and mix the yolks and whites till they are quite well blended with a spoon or fork.
Heat a pan, add the butter and when it melts spread it all over the base of the pan with a cooking spoon, then pour the eggs in. Cook the eggs on a low-to-medium heat, stirring very frequently (scrape at the bottom of the pan as well, to lift up the mixture since it will tend to stick) so that the folds that form are small. Take the pan off the heat while the egg mixture still looks a little wet i.e while the eggs are still not completely cooked. The pan will be hot for a little longer and this will finish the cooking process and allow the scrambled eggs to stay soft and creamy when they are served;otherwise they can become a little dry.
Just before taking the pan off the heat, add the cheese and fold it in. This is an optional ingredient but adds a very nice touch.
Add freshly ground pepper to each portion when it’s served.
This dish is ideally made just before it is brought to the table.