Scrambled Eggs with Citrus Salad Recipe – Perfect fluffy eggs every time? Yes, you can learn how to make them right now!
While you might be convinced that “scrambled eggs with citrus salad” sounds like a nice addition to a restaurant brunch menu, maybe you’re less sold on the fact that you can ever make them perfect at home.
Or even remotely good. Edible.
Because there’s just something those eggs hold against you!
But what is the problem of those pesky little things?
Do they hate your pan? Are they dairy-sensitive? Too hot? Too cold?
Or are they just not very friendly at all?
But there’s one very simple technique to turn them into your best friends ever – BFFs for life! (OK, please don’t tell anyone I just called eggs BFFs.)
Let’s face it: I wasn’t always the queen of savory breakfasts. I used to think to make a good scramble you need eggs, milk and a tumble dryer.
I don’t know about you but I’m not too fond of dry, flaky, ready-to-fold eggs.
Then I tried the hyperactivity method: Take that whisk and beat the life out of those eggs. <- Nope, didn’t work either. Though it did do wonders to get those upper arms into the best shape of their lives.
But then I tried something new.
I added water to my eggs, one tablespoon for each.
Beat that really well in a bowl (now that’s where the whisk can get some action!), poured them in a lightly greased frying an over medium heat and…
Did nothing.
Seriously, the keys to good scrambled eggs are simply patience, a spatula and someone to take the latter away from me because if there’s something I lack then it’s the ability to wait.
And I’m promising you right now, they will be the best scrambled eggs you ever made! (OK I can’t promise 100% but if you actually know an even better method PLEASE let me in on the secret!)
Ugh, one thing: I was totally considering adding step-by-step pictures to this post. But then I wondered – are people grossed out by raw eggs and such? So I made it into a neat little cheat sheet for you to look at/download/fret over right here.
Here I’m pairing those fluffy little clouds with the most tangy-creamy-tasty wonderfulness of a citrus and avocado salad – oh and the honey mustard vinaigrette! It’s a dream come true.
So there you have it. Water, a spatula and a bit of time.
Sounds super easy, right?
And it is!
You can be friends with your eggs now, stop blaming your poor gas delivery system for accidentally giving your stove nuclear powers and work out those upper arms while you’re waiting for your eggs to start setting!
Win-win-win, amirite?
Scrambled Eggs with Citrus Salad Recipe
Ingredients
For the Salad
- 1/4 cup rapeseed or light olive oil
- 1 tablespoon orange or grapefruit juice
- 2 teaspoons honey
- 1 teaspoon mustard
- Salt & pepper to taste
- 8 oranges preferably a mix of blood and blonde
- 2 grapefruits
- 2 shallots
- 1 avocado
- Fresh mint and thyme sprigs
For the Eggs
- 8 large eggs
- 8 tablespoons water
- 1/2 cup cheddar cheese shredded
- 3 tablespoons chopped herbs I used parsley and chives
- Salt & pepper to taste
Instructions
To Make the Salad
- Add the oil, juice, honey and mustard to a small jar, close the lid and shake until creamy. Taste and season with salt and pepper. Put in the fridge until ready to use.
- Cut the oranges and grapefruits into slices, then remove the zest with a small, sharp knife. Thinly slice the shallots and cut the avocado into chunks.
- Arrange the grapefruit and orange slices on plates and top with the avocado and shallots, leaving space on the plate for the eggs.
To make the Eggs
- Meanwhile, heat a large lightly greased frying pan over medium high heat.
- Whisk the eggs with the water in a medium bowl until frothy and pour into the pan. Wait until the eggs have set on the bottom of the pan before slowly and carefully scraping through them with a spatula. Do this with long strokes and take your time. This should give you large chunks.
- When the eggs are set but still a bit wet looking, add the cheese and herbs and mix carefully. Finish cooking for 30 seconds to a minute then season with salt and pepper.
To Finish
- Garnish the salad with mint and thyme leaves and drizzle with the dressing. Add the eggs to the plates and serve immediately.
