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.
Recipe Note
Shape It Conversion Chart
| Shape It Scoop | Weight |
|---|---|
| Scoop A | 1g |
| Scoop B | 10g |
This recipe has been designed for people requiring a IDDSI Level 4 Pureed Diet. If you are unsure if these recipes are suitable for you, contact your Speech Pathologist for advice.
All recipes were pureed with a Robot Blitzer, which creates a very smooth puree. Using other equipment can cause variations. Seasonal differences in ingredients and how well they are drained can also affect the final result. It is important to confirm the final texture with your Speech Pathologist or by testing according to IDDSI Testing Methods.
This information is intended for patients, and carers of patients, who have been prescribed Shape It Powder by a healthcare professional, as well as Food Service Kitchens that prepare food for individuals with dysphagia.
The information provided is accurate and reliable to the best of our knowledge and is offered in good faith for the benefit of the consumer. It is the user’s responsibility to determine the safe use of the product for their specific applications and to assess its suitability for their needs, as conditions of use, handling, storage and disposal are beyond Flavour Creations’ control. Flavour Creations does not guarantee against any risk of use, liability or patent infringement. Flavour Creations does not guarantee the final viscosity of the product or patient suitability.