Monday, January 30, 2012

Breakfast for Champions - Scrambled Eggs

In a large iron cast pot, the eggs and butter are gently
and continuously stirred to get that great scrambled effect.
You may wonder what is breakfast fit for a champion?  I would have to say EGGS!  Here I share with you one of my favourite egg recipe - THE SCRAMBLE EGGS!  If you like to learn more of the nutritional side of eggs read on, otherwise jump below for the AWESOME scramble eggs recipe.

Imagine an egg has the essential nutrients to create a life - "it has all the essential amino acids (which are building blocks for proteins) for human, with several essential vitamin and mineral and high choline".  Most of people are familiar with protein, vitamins and minerals, but you may wonder what is choline? and why is so important that I mentioned it here.  "Egg yolks are the most concentrated source of choline in the American diet...Choline has been identified to be a vital nutrient that most of us these days are not eating enough of.  Studies have shown an elevated demand of choline during pregnancy and lactation and in elderly study found below Adequate Intake of choline intake has be associated with "Fatty Liver/Liver Dysfunction".  So it is important to ingest sufficient levels of choline, although through eggs would be the easiest but this is by no means to start eating lots of eggs.  Liver is another concentrated source of Choline, however if you don't like either eggs or liver check out USDA Database for the Choline Content of Common Foods for other sources of food with choline.
There is only 4 eggs here but 5 yolks!  I do like double
yolked eggs - this was a pleasant surprise ^.^

Life is about balance, you cannot eat too much of one thing.  Yes, there are potential risks to watch out for as well with eggs.  There are ongoing debates regarding the potential adverse effects of cholesterol and fat from egg yolks.  Conflicting studies have suggested both beneficial and detrimental effect of eggs with Cholesterol and Type II Diabetes.  Basic rule of thumb - if you start including eggs in your diet and finding that your cholesterol and sugar levels tend to elevate then watch out and eat in moderation.

Rachel's Scramble Eggs

As a fencer, I use to travel a lot especially within New Zealand.  I use to stay with a foilist name Rachel Rowlands down in Christchurch, New Zealand, like myself, she is an absolutely foodie.  This is the recipe for scramble eggs she cooked for me for breakfast once, and served with grilled honey streaky bacon, toasted bread and grilled tomatoes - YUM!

6 eggs
100 g butter
Salt and pepper
Chives for garnish

1.       Start off by cracking all the eggs into a medium cold pan.  Roughly cut up the butter and put it in with the eggs.
2.       With a low to medium heat gently cook the eggs while stirring with a wooden spoon until glossy and lumpy.  It is vital to constantly stirring the eggs to accomplish the lumpy finish.  Always undercook the scramble eggs as it’ll continue to cook even after you’ve removed it from the pan.
3.       Serve with garnish of chives.  Can be serve on toasted (and buttered) bread or crumpets and with grilled bacon, sausages or salmon.

The garnish is not essential, do not add it if you do not need it or have it.  Some people may find chopped up spring onions a preferred garnish.  I sometimes find that a few tear-up fresh basil leafs is a good garnish if I am also having grilled tomato with it.

Tip:  I tend not to salt/pepper my scramble eggs when serving to others as everyone has like their salt and pepper to different degrees.  It is easier to add more salt and pepper and extremely difficult to remove it.  Also I usually leave my scramble eggs a little bit under done, though not everyone's cup of tea, you can leave it in the pan a bit longer for those who likes it well done.

Cheesy Variation

Add a handful of grated cheese at the very end while the egg is still in the pan and just before serving. 

NOTE:  A good choice of cheese would be a strong cheese with low melting point.  I’ve found Tasty cheese a good choice but often require finer grating to ensure sufficient melting finish.  Parmesan is always a classic.  For something different mix equal quantities of mozzarella cheese with parmesan for a stringy effect.  For a strong finish, a few small knobs of blue cheese. 

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