print this recipe Print this recipe   save to disk Save to disk   Full version with graphics

Parsley Scrambled Eggs

This recipe is in categories Breakfast, Snacks, Vegetarian,
About this recipe:
Difficulty: 3
Comments: For the best result keep the heat low, be patient and keep moving the mixture slowly around the pan so it does not stick.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Number of servings: 5-6
Serving suggestions: Excellent on toast
This is a vegetarian recipe

The Spring Equinox is the first day of Spring. On this day, which always falls between March 19th and March 21st, there are exactly 12 hours of light and 12 hours of darkness. Spring is the season associated with new life.

Traditional early Spring foods include eggs, early fruit and vegetables and some remaining winter supplies. This recipe uses eggs and parsley (an early spring herb). It is therefore ideal to celebrate the arrival of Spring.

Ingredients

Making and cooking it
  1. Break the eggs into a mixing bowl
  2. Add the milk, salt and pepper
  3. Beat the eggs just enough to break up yolks and whites
  4. Add the chopped parsley
  5. Melt the butter in a frying pan over a low heat
  6. Pour the mixture into a frying pan and cook slowly, stirring slowly and often until you can feel it just beginning to set at the bottom and sides of the pan (like the spatula is sticking to the bottom of the pan)
  7. Stir all the time now, slowly and gently stirring and scraping until eggs are done to the firmness desired


    Make sure the eggs are well cooked as undercooked eggs can be a health risk