Scrambled Eggs
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
- Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
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.