Lekker Brekker Monday: Cheesy scrambled eggs

It’s often on the spur of the moment that I’ve already whisked the eggs before scrambling them, and I stop and think, nah, let’s add some cheese. A quick grating of some Cheddar, and into the pan they go, stirring all the while, while the grated cheese melts into them.

But, to use two eggs or three? That is the question. Whether ’tis nobler in the mind to proceed with a mere two eggs, or boldly venture forth and plop in a third, and thereby risk suffering the slings and arrows of the outrageously misfortunate who believe scrambled eggs or omelettes benefit from the addition of not only a scant brace of eggs, but the dreaded bicarbonate of soda, if you please? And milk! ’Sooth!

Or to take up arms against a sea of those not prepared to take the trouble to make a decent eggy breakfast, and by opposing end them? Okay, that may be a teeny step too far, but you get my point. 

Fie, fie! If there is to be dairy in it, let it be cream. I should suffer the thousand natural shocks that flesh is heir to sooner than produce a miserly omelette or plate of scrambled eggs soured by the parsimony that makes calamity of so long life. (Or being skimpy with the eggs.)

Why do I use three eggs per portion, pray tell? It’s most probably simply my bent thumb; I have a tendency to be generous in portions; I hate the thought of skimping. (A thumb that bends far backwards is said to be a sign of generosity.) And, as Hamlet may have concurred had anyone thought to ask him, bicarbonate of soda and egg not a happy match doth make.

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Tony’s cheesy scrambled eggs, with options

Ingredients

Method