Scrambled Eggs

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Author: Bernadette Eriksen
Category: Breakfast
Keyword: Level 4 pureed dysphagia diet, pureed protein
Prep Time: 2 minutes
Cook Time: 10 minutes
Servings: 1 Serving
Print Recipe

Ingredients

Eggs - Unfortified

  • 2 Eggs, large (58.3g per egg)
  • 60 mL Full Cream Milk
  • 0.5 g Shape It Powder or use Shape It Scoop, see notes
  • 1 tsp Butter
  • Salt and Pepper, to taste

Eggs - Fortified

  • Ingredients for Unfortified Eggs, as above, plus:
  • 25 g AdVital Neutral Powder
  • 15 mL Full Cream Milk

Hollandaise Sauce

  • 2 Egg Yolks
  • 250 g Clarified Butter
  • 20 mL White Wine Vinegar
  • 20 mL Lemon Juice
  • Salt and Pepper to taste

Equipment

Ingredients

Eggs - Unfortified

  • 2 Eggs, large (58.3g per egg)
  • 60 mL Full Cream Milk
  • 0.5 g Shape It Powder or use Shape It Scoop, see notes
  • 1 tsp Butter
  • Salt and Pepper, to taste

Eggs - Fortified

  • Ingredients for Unfortified Eggs, as above, plus:
  • 25 g AdVital Neutral Powder
  • 15 mL Full Cream Milk

Hollandaise Sauce

  • 2 Egg Yolks
  • 250 g Clarified Butter
  • 20 mL White Wine Vinegar
  • 20 mL Lemon Juice
  • Salt and Pepper to taste

Instructions

Eggs - Stove Top

  • In a small non-stick frying pan, whisk together the milk, butter and Shape It Powder over medium heat. Bring to a boil.
  • Reduce heat and simmer gently for 2 minutes stirring constantly with a silicone spatula.
  • In a bowl, whisk together the eggs, AdVital Powder (If fortifying), salt, and pepper until smooth.
  • Add egg mixture to the pan. Allow it to thicken, then gently lift and fold until all the mixture is cooked, being careful not to overcook the eggs.
  • Remove from the pan and place in a blender. Puree on high until smooth, scraping down the sides as required.
  • Season to taste and serve.

Eggs - Microwave

  • In a microwave safe container, whisk together the milk, butter and Shape It Powder.
  • Cover and microwave in 15-second (1000W) bursts until the mixture begins to boil. Continue to cook for additional 15 seconds (1000W).
  • Whisk the eggs, salt and pepper into the heated Shape It mixture until smooth. Cover and microwave for 20 seconds (1000W).
  • Remove, whisk and repeat cooking in 20-second (1000W) bursts until the eggs have started to set and are fully cooked, being careful not to overcook.
  • Place the cooked egg mixture and thickplus Powder in a blender and puree until smooth, scraping down the sides as required.
  • Season to taste and serve.

Hollandaise Sauce

  • Half fill a saucepan with water and bring to a simmer over medium heat.
  • Place egg yolks, white wine vinegar and lemon juice into a small heat-proof bowl. Whisk to combine.
  • Place bowl over saucepan. Make sure water does not touch the bowl. While cooking, whisk gently until the mixture is creamy and triples in size.
  • Carefully remove bowl from saucepan.
  • Melt butter, and slowly add to the hot sauce mixture, whisking constantly.
  • Season to taste and serve.

To Assemble and Serve

  • Arrange the pureed scrambled eggs on a plate.
  • Finish with a drizzle of hollandaise sauce for a café-style finish.
  • Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test.It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Notes

Chef’s Tips:

  • Scrambled Egg Variations - add flavour and variety to your scrambled eggs with these easy ideas:
    • Cheesy Scramble - Stir in 100g of grated cheese as the eggs are cooking.
    • Savoury Delight - Sauté chopped onion, mushrooms, and/or ham in the butter before adding the egg mixture.
  • Make Meringue Dust from leftover egg whites - perfect for finishing any desserts or Panklets.

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