Sunday, May 29, 2011

Malaysian Scrambled Eggs


  • 6 large eggs
  • 1 onion , sliced
  • 3 dashes of salt
  • 1 tbsp butter for frying
  • dashes of white pepper

Heat a large non-stick frying pan to a setting just above medium. Add the butter in the frying pan. Frying the onion for 3 minutes. In the mixing bowl, whisk the eggs with salt & pepper. Add the eggs and stir immediately by using a fork . When they are almost cooked, take them off the heat, as the hot pan will continue to cook them. Remove eggs from the pan before they lose their moist appearance.Transfer eggs to serving plates. Serve the scrambled eggs with toast or as you prefer.

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