Fluffy scrambled egg omelette
Scrambled eggs and omelette???
Yup, and it’s dead easy to make too!
Ever since I started thebigfatnoodle, I’ve been conscious that both my husband and I might balloon up in size even more than we already have. To make up for the dishes I make for the blog, I’ve conscientiously tried to make sure that I eat as healthily as possible the rest of the time.
But it’s hard, especially when I go to work in the morning. At the cafeteria every day is a buffet-style selection of bacon, scrambled eggs, sausages, beans, mushrooms, hash browns, pancakes, and every now and then, croissants stuffed with almost all of the above. It’s the classic English breakfast selection, all the more dangerous because you help yourself to as much/little as you like.
However, I have for the last four weeks managed to avoid the hot breakfast area by resolutely refusing to look at that side of the cafe and walking only towards the cereal bar. My daily breakfast during the working week is now a bowl of sliced honeymelon mixed in with a combo of muesli, bran flakes and crunchy nut cereal, sprinkled with 5 walnuts and a scoop of natural yoghurt. That’s not bad, right?
Apart from the fact that I woke up this morning dreaming of eggs. I kid you not, I really did wake up dreaming of eggs. It probably didn’t help that I have a wee bit of a hangover – thanks Beren! :)) – but that’s not a story I’m going to share here…
Anyway, I have had a lifelong love affair with eggs. I love eating it however it’s cooked – fried, scrambled, poached, boiled, fritatta-ed, over easy, sunny side up etc etc etc. When I was young, I used to come home and cook scrambled eggs for lunch, but I would super scramble them until the eggs resembled little pellets, and then I’d drown them in ketchup and, of all things, garlic powder. Urgh! I really don’t know why I did that but I loved it as a kid! Thankfully, I don’t cook my eggs that way anymore.
The recipe I’m posting today is not new and I’m sure many of you will have cooked eggs this way before but I love these fluffy scrambled eggs so much that I thought it’d be a shame not to blog about it. When I made it, I thought about making it a cheesy omelette. While that is extremely yummy and I do do that sometimes (with ham too), I just love the taste of eggs, so why distract my tastebuds from the star of the dish?
Plus, there’s something about having to use an electric whisk and turning egg whites into these fluffy clouds that makes it so much fun to cook! It’s the perfect excuse to play with my kitchen gadgets first thing in the morning, hehehe.
So, here’s the recipe for my fluffy scrambled egg omelette. The only ‘trick’ that I use is that I substitute salt and use Maggi seasoning instead. There’s a reason for this because I find that when you use salt, you can sometimes end up with clumps of salt that haven’t mixed through the eggs. Being a liquid, Maggi seasoning mixes in fully with the egg mixture so I get even flavour throughout.
If you’ve never made scrambled eggs this way before, all I can say is that when you eat it, it’s akin to eating a fluffy cloud, like the sensation you get when you have a good souffle. The beauty is that you don’t have to faff around with ramekins and ovens and worrying about whether your souffle will rise because this will work every time.
You can always ponce up this fluffy recipe by adding small bits of ham or cheese or chives but if you do, I suggest you cut them into teeny weeny bits because you don’t want your extras to weigh down your egg mixture.
My fluffy scrambled egg omelette (serves 2)
You’ll need 2 bowls – one for the yolk and another to beat your egg whites. Just make sure your bowl for the egg whites is super clean and don’t get any yolk into your egg whites or else it won’t rise.
5 eggs, separated
1/2 teaspoon Maggi seasoning
2 small knobs of butter
1 tablespoon olive oil
Pinch of salt and pepper
When you’ve separated your egg whites, beat the whites until they hold their peaks firmly (just like if you were beating them for a meringue).
In the bowl with your egg yolks, whisk in the maggi seasoning.
First put a tablespoon of egg white mixture into your yolk mixture – this helps to loosen the egg yolk. After that fold in the rest of your egg whites and fold the mixture together just like when you’re baking. do try not to knock out any of the air from your egg whites and don’t worry if you see clumps of egg white mixture, it should look like that.
In a large frying pan, melt your butter and pour over the olive oil. Add a pinch of salt into your pan and when your pan is hot enough and your butter has melted and is just starting to sizzle, pour in the egg mixture. It’s best to use a big spoon or spatula and scramble the eggs by flipping spoonfuls of the egg mixture over.
Serve with a generous grind of black pepper and whatever else you wish to have on the side, like toast or bacon etc. Personally, I love the eggs on their own. No bread. No bacon. Just pure eggy yummy-ness. Enjoy.
Have a great week ahead.
Lots of love