Recipe Page: Chicken Eggs

Classic Scrambled Eggs

Duration: 7 minutes

A classic and delicious scrambled eggs.

Utensils

  • Bowl
  • Whisk
  • Non-stick skillet
  • Spatula

Ingredients

  • 4 large eggs
  • 2 tablespoons milk or cream
  • Salt and pepper to taste
  • 1 tablespoon butter
  • Optional toppings: chopped chives, shredded cheese, diced tomatoes

Instructions

  1. Crack the eggs into a bowl and add milk or cream. Whisk until well combined and slightly frothy. Season with salt and pepper.
  2. Heat the butter in a non-stick skillet over medium heat until melted and hot.
  3. Pour the egg mixture into the skillet and let it cook undisturbed for a few seconds until it starts to set around the edges.
  4. Using a spatula, gently stir and fold the eggs until they are cooked to your desired consistency.
  5. Remove from heat and transfer to a plate immediately.
  6. Garnish with chopped chives, shredded cheese, diced tomatoes, or any other toppings of your choice.
  7. Serve hot.

Veggie Omelette

Duration: 15 minutes

A super tasty omelette with delicious fillings.

Utensils

  • Bowl
  • Whisk
  • Non-stick skillet
  • Spatula

Ingredients

  • 4 large eggs
  • 2 tablespoons milk or cream
  • Salt and pepper to taste
  • 1 tablespoon butter or olive oil
  • Assorted vegetables (e.g., bell peppers, onions, mushrooms, spinach), diced or sliced
  • Shredded cheese (optional)

Instructions

  1. Crack the eggs into a bowl and add milk or cream. Whisk until well combined and slightly frothy. Season with salt and pepper.
  2. Heat the butter or olive oil in a non-stick skillet over medium heat until hot.
  3. Add the diced or sliced vegetables to the skillet and sauté until they are softened and slightly caramelized.
  4. Pour the egg mixture over the vegetables, swirling the skillet to distribute evenly.
  5. Cook undisturbed for a few minutes until the edges start to set.
  6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow underneath.
  7. Once the eggs are mostly set but still slightly runny on top, sprinkle shredded cheese (if using) over one half of the omelette.
  8. Fold the other half of the omelette over the cheese-covered half.
  9. Cook for another minute or until the cheese is melted and the eggs are cooked through.
  10. Slide the omelette onto a plate and serve hot.

Tofu Scramble

Duration: 15 minutes

A delicious vegan alternative to scrambled eggs.

Utensils

  • Non-stick skillet
  • Spatula

Ingredients

  • 1 tablespoon olive oil
  • 1/2 block firm tofu, crumbled
  • 1/4 teaspoon turmeric powder (for color)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • Assorted vegetables (e.g., bell peppers, onions, spinach), diced or sliced
  • Optional toppings: nutritional yeast, chopped green onions, hot sauce

Instructions

  1. Heat olive oil in a non-stick skillet over medium heat.
  2. Add the crumbled tofu to the skillet and sprinkle turmeric powder, garlic powder, onion powder, salt, and pepper over it.
  3. Sauté the tofu for 3-4 minutes, stirring occasionally, until it starts to brown slightly.
  4. Add the diced or sliced vegetables to the skillet and continue to cook for another 3-4 minutes until the vegetables are tender.
  5. Adjust seasoning to taste with salt and pepper.
  6. Remove from heat and transfer the tofu scramble to a plate.
  7. Garnish with nutritional yeast, chopped green onions, hot sauce, or any other toppings of your choice.