How to make the perfect Scrambled (*Folded) Eggs, and six reasons eggs are good for you.
I’m going to approach this post the same way I would a plate of food, saving the best piece for last.
Eggs are a food that I’m sure you grew up with, scrambled, poached and fried, but they’re also an integral part of so many other delicious foods. Whether you’re baking a birthday cake, preparing hollandaise sauce, or … you get the point.
I have always been fussy when it comes to eggs, I grew up with free-ranging chickens who would lay fresh eggs. So, for me, I take my time and go for a free-range and organic option.
Aside from being an inexpensive source of protein, eggs are packed with a number of other nutrients.
- A single egg contains Vitamins A, B5, B12, B2, D, E and K. They also have folate (good for maintaining a healthy heart), phosphorous (good for your bones, cognitive function, and dental health) and selenium (boosts immunity and regulates thyroid function).
- Eggs contain antioxidants that help with eye health.
- An egg contains around six grams of protein, and have all the essential amino acids.
- Eggs contain heme iron, the most readily absorbable form, and help people with mild iron deficiencies.
- Despite containing cholesterol, studies have shown that there is no link between this and coronary heart disease. In fact, opting for eggs over other foods higher in trans fatty acids and saturated fats can help lower cholesterol.
- Through the nutrients contained in eggs, they promote nail, hair and brain health and help with weight loss.
Of all the different ways you can cook eggs, I would have to say my favourite is scrambled. I’d even go so far as to say that I have perfected the art of scrambling eggs.
You will need:
2 Tsp of butter, or low-fat alternative.
2 Tsp of cream (you could use coconut cream or nut milk).
Using a hand whisk, mix the eggs and cream until you have a smooth consistency (I like my yolk and white totally combined and the cream helps with this). Add in one of the teaspoons of butter and place on a medium heat. Using a spatula, gently fold the egg as it gradually cooks. Gone are the days where we ‘scramble’ our eggs, folding provides a much more velvety texture. Once your eggs are cooked to suit you (I like mine fairly well cooked), add in the final teaspoon of butter, add a pinch of salt and some black pepper and serve. I like mine on toasted gluten-free bread!