Scrambled Ktarian Eggs Recipes

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Steps:

• Snip the bacon into thin strips.
• Heat the oil in a large frying pan.
• Add the bacon, fry gently stirring often, till it starts to crisp.
• Remove from pan, leaving the oil, keep warm.
• Thinly slice the onion and fry gently until starting to brown at the edges.
• Remove the onion from the pan and add to bacon, keep warm.
• Slice the pepper and fry gently until softened.
• Whisk the eggs with a fork.
• Drain off any excess oil in the pan.
• Return the bacon and onion to the pan and warm though.
• Pour the eggs over the mixture and leave until cooked halfway through.
• Flip the egg mixture in sections, at this point it will break up and look a bit messy.
• Cook for a further minute or until the eggs are still just runny in the middle.
• Serve on warmed plates, add freshly ground black pepper.