Recipe: Scrambled Egg

Salam,

Sometimes, ibu cooked scrambled egg for husna but i didnt know we can add curry leaves, capsicum and etc in to it..haha silly me right..ok, below i found interesting recipe from here..a lot of recipes listed..and i love some of them because of the simplicity..maklum la, ibu malas masak..anyways, hope you guys enjoy reading and cooking!!

Protein Packs A Punch

If you want your child’s muscles and other body parts to be in tip-top shape, feed him protein, the body’s building block. This nutrient also repairs, replaces and makes tissues as well as ensures optimum growth. And that’s not all that protein provides. Protein is made of amino acids, and your body needs 22 amino acids. Of these, 14 can be made internally, but the remaining 8 can only come from foods (these are called essential amino acids). The best way to meet your child’s protein requirement is from both animal (eg fish, poultry, meat and eggs) and plant sources, especially legumes (beans, peas and lentils). For a vegetarian meal, you can get protein by dishing up a delicious dhal curry or stirfrying peas. You can also offer protein-powered snacks and desserts eg tau fu fah, red bean porridge or a refreshing soya milk drink. And if you’re looking for protein-packed meals, try these recipes!

Scrambled Eggs

Makes: 2 servings

Ingredients

4 large eggs
1 tsp margarine
1 tsp sesame or vegetable oil
5-8 curry leaves, coarsely chopped
1 tsp minced ginger
¼ cup finely sliced shallots
2 spring onions, finely chopped
2 tbsps chopped red capsicum
Salt to taste

Dipping Sauce:

1 tsp chopped fresh coriander
2 spring onions, finely sliced
2 tbsps lime juice
2 tbsps light soy sauce
1 tsp sesame oil

Directions

1. Whisk the eggs with a pinch of salt in a bowl until very smooth. Set aside.
2. Heat frying pan over medium-high heat. Add margarine and oil followed by curry leaves, ginger and capsicum. Stir-fry briefly.
3. Add shallots and spring onions. Reduce heat to medium. Stir-fry until the shallots are soft.
4. Whisk the eggs again slightly. Pour into the hot pan. Reduce heat to medium-low and use a wooden spatula to gently scramble the eggs.
5. Cook a little longer until the eggs are set but still soft and tender.
6. Serve eggs hot with rice (for lunch or dinner) or with chapatti (for breakfast).