The Trick to Perfectly Scrambled Eggs

I hope you had a good week.  My musings for the week involved doors.  An open door welcoming you in, or stepping out from, holds opportunities.  An experience to see or learn something new or different.

photo exhibition in Maputo

Some doors make us wonder … what is on the other side?  Should I attempt to open it?

railway station in Maputo

Or should i just stay where I am?  Where I am comfortable …..

a campsite on Lake Malawi

What opportunities, lessons, joys, experiences await, if I step out of my comfort zone and take that leap of faith …

Or better yet, to rephrase Ralph Waldo Emerson, what if I can be an opener of doors for others …

a friend’s house in Swaziland

But before we step outside, a good breakfast would be in order.  So, how to make scrambled eggs even better.

It’s simple really.  Just add some grated cheese halfway through as the eggs are cooking.  Not while whisking the eggs but rather when you are halfway into cooking.

Overcooked scrambled eggs are dry and crumbly.  Also, avoid constant stirring.  They should be moist and fluffy.


Perfectly Scrambled Eggs


  • 2 eggs
  • 2 tablespoons of milk (optional)
  • 1 tablespoon of grated cheese
  • butter or margarine
  • salt and pepper for seasoning
  • chillies (optional)


Grate the cheese, and chop the chillies.

Beat the two eggs and add a pinch of salt and 2 tablespoons of milk.

Heat your pan pretty hot, and melt your butter.  Grind some black pepper over the hot butter.  Pour the eggs into the pan.

As the eggs begins to set at the bottom and side, lift the cooked portion with a wooden spoon so that the uncooked portion can flow to the bottom.  At this point quickly and lightly, start scrambling the eggs.

Add the tablespoon of grated cheese (and chopped chillies).  The cheese melts as the eggs cook.  Another half minute.

Serve immediately.


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