Eggs make a great start to a low GI day. They are packed with protein. I do miss having them on toast but they make a fantastic side to bacon and sausages and roast tomatoes.
Good scrambled eggs are very easy and have just two ingredients - eggs and butter, but so many people try to shortcut the five minutes work involved and end up with something that just isn't nearly as good.
To make gorgeous scrambled eggs, take 2 fresh eggs, per person (or one, plus one for the pan if you are eating them with other food), and a tablespoon and a teaspoon of butter, chopped finely.
Mix the eggs thoroughly with a fork until you can't see any white.
Melt the tablespoon of butter in a non stick pan over a low heat.
Add the eggs.
Stir.
Stir.
Stir.
Don't stop stirring.
When the eggs start to harden slightly on the base of the pan, lift it up and stir away from the heat.
Replace it on the heat, lift, replace, all the time stirring. It'll cook in the heat of the pan, even when the pan isn't on the hob.
When nearly done, switch off the heat and add the remaining butter. Stir till it's incorporated.
Pour on to a plate - it will cook just a little more still.
Eat immediately
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