• Egg white – 4
  • Milk – 2 tbsp.
  • Salt – as per taste
  • Pepper – as per taste
  • Whole wheat/multigrain toasts – 2 slices


  • Scrambled eggs are made by mixing eggs together with milk. Crack the eggs into a medium mixing bowl.
  • This is best done by first cracking each egg, one at a time, into a small bowl before.
  • Add milk and salt.
  • Measure the milk carefully, as a cooked egg will only hold a certain amount of liquid and too much will cause the egg to “weep” moisture.
  • Do not cook on a heat that is too high, as this will cause the eggs to stick to the pan and become flaky and dry.
  • Adding one teaspoon of oil to the pan, add the egg mixture to the frying pan, and cook over medium heat for 30 seconds. Soft folds of a cooked egg will begin to develop.
  • Repeat the pushing action with the spoon every 10 seconds (or a slow count to 10), including around the pan edge to prevent the egg mixture from sticking.
  • Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquid.
  • Remove the pan from heat, spoon the eggs onto the toast, and serve immediately.

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