Creamy scrambled eggs

As a baby, M took a while before he could tolerate texture in foods. He would find the smallest of seeds in blackberries or the smallest piece of fruit skin and reject the food. So, I had to find a way to prepare eggs that both ensured it as fully cooked and safe for a baby to consume as well as maintain a creamy texture. This is challenging since eggs turn rubbery when cooked.

After much web searching, I chanced upon Gordon Ramsay's scrambled eggs recipe. It works beautifully. I season it liberally either with basil and flavored olive oils and a dash of lemon juice or some garam masala and lemon juice. M seems to enjoy either combination. He also loves acidic foods and the lemon helps this go down easy.

The added bonus of this dish is that you get an arm workout for free! It requires continuous stirring. A few seconds away and you can overcook the eggs. So, it is important to keep all the ingredients prepared and ready to deploy before beginning. These are wonderfully creamy eggs and quite decadent. 

Ingredients

1 large egg

1 Tbsp unsalted butter

1 heaped tsp cream cheese or thick yogurt or sour cream

Salt and Pepper to taste

dried basil/flavored olive oils

1 tsp lemon juice

Method

In a non-stick pan, add the egg and butter together and start with medium heat. Use a rubber or silicone spatula and work to break down the eggs as the butter melts. Keep stirring and scraping the sides of the pan. Once the eggs are completely broken up they will suddenly start to thin down and become quite watery. At this point, turn down the heat and keep stirring, continuously. A minute or two later the eggs will suddenly start to get creamy. Go easy at this point and watch it like a hawk. Take off the heat before they seem completely cooked since it will continue to cook in the pan. Add the cream cheese or yogurt or sour cream at this point and mix well to arrest the cooking. Now add all seasonings like salt and pepper and others.