“Scrambled” Scallion Eggs
Once scallions are sliced, they have the tendency to dry up and wilt within 2-3 days in the fridge. Put your excess scallions to good use by adding them to your eggs!
Ingredients (serves 2):
- Scallions (I’d say this is about 1/4 cup? The scallions were left over from another dish, so I really don’t know. I just didn’t want it to go to waste)
- 3 Eggs
- Salt and Pepper to taste
- Cooking Oil
- your preference of side dish (I ate this one with mini croissants and cheese)
- Beat eggs, season with Salt and Pepper to taste
- Scallions, cut up as garnish (LOL)
- Add oil to a hot pan. Gently add eggs, then scallions on top.
- Leave it alone, let it form like a pancake.
- When you see it crust like this, and the sides are almost solid flip it over.
- Let it cook for another couple of minutes, then serve.
Minus the scallions, this is the “scrambled eggs” of my childhood. It’s like a pancake. Normally, I eat it with rice and ketchup. Growing up, we didn’t always have eggs in the house but there was always a home cooked meal – and having eggs were a special treat! I’m not sure, but I think the reason why our household didn’t have eggs all the time was because my older brother is addicted to eating eggs and it was an out of sight, out of mind type of a therapy.
Eggs were rarely cooked with milk and butter (gasp?) because at the time, fresh milk was expensive. The milk of my childhood is powdered (double gasp?), and I still love it.