Light and Creamy Scrambled Eggs

Name: Light and Creamy Scrambled Eggs
Cuisine: South African
Ingredients: 15 ml butter or margarine; 6 eggs; 125 ml milk; 15 ml cornflour; 2.5 ml salt

Nicolette Petersen @nixpete001

"The addition of cornflour and milk creates a light, but stable end result which may be kept warm for a short while before serving without curdling or becoming watery."

Nicolette Petersen @nixpete001

"The addition of cornflour and milk creates a light, but stable end result which may be kept warm for a short while before serving without curdling or becoming watery."

Saved

Ingredients

15 mlbutter or margarine
6eggs
125 mlmilk
15 mlcornflour
2.5 mlsalt

Saved

Steps

1

Place the butter or margarine in a suitable pan and heat gently.
2

Beat together the eggs, milk, cornflour and salt and pour into pan. Cook over moderate heat, stirring gently with large movements, until set and dry. Stir a few times more to create a lightly scrambled effect.
3

Sprinkle lightly with cheese if desired and a little parsley to garnish.
4

Variations:
Chop 6 - 8 rashers of bacon and fry gently until cooked. Drain and add the beaten egg mixture to the pan with the bacon.