Recipe by ketchupqueen
I hate scrambled eggs. Except, that is, when I make them. These, I like. If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Simply double to serve 3 to 4 (or two people with bigger appetites).
Top Review by NikRich
Came across this recipe quite by accident. My groceries hadn't been delivered so I googled the few ingredients I did have and this recipe came up. I wasn't too keen as I really don't like worcester sauce but with kids due home for their lunch I decided to give it a go. I used good quality left over home roasted ham and cheddar cheese and (despite not liking it) double the amount of worcester sauce. Once cooked I spread it on toast and served sprinkled with chopped spring onions and a small side salad. I was surprised to find I really enjoyed it. I think I'd add more worcester sauce next time or if the kids aren't around a little west indian hot sauce :)
- 2 large eggs
- 1⁄2 teaspoon Worcestershire sauce (I use Lea & Perrins, of course)
- 2 tablespoons nonfat milk or 2 tablespoons low-fat milk
- salt and pepper
- 1 slice cooked ham, chopped into bite-size pieces
- 1⁄4-1⁄3 cup shredded cheddar cheese or 1⁄4-1⁄3 cup Mexican blend cheese
- nonstick cooking spray
Directions See How It's Made
- Spray non-stick frying pan with cooking spray.
- Heat up over medium to medium-high heat.
- (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended.
- Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked.
- Because of the milk, they will remain moist, but they should not be runny or sticky.
- Turn off heat, but leave pan on burner.
- Add ham and cheese.
- Stir until everything is mixed, ham is heated, and cheese is melted.