This mid-afternoon snack of scrambled eggs with ham and onions has quite a story. I always try to have a prepared meal for my kids when they arrive home from school. A few days ago, I cooked paksiw na pata and all that was needed was to reheat it so that the kids could have an early dinner. But the house helper not only forgot to reheat the paksiw — she also forgot to cook rice. It takes about 20 minutes to cook rice. What was I going to do — make the kids wait that long? That would have meant 20 minutes of incessant whining about how hungry they were. So, I decided to make a quick snack for them — scrambled eggs with ham and onions flavored with lots of herbs.
Eggs are a staple in our kitchen. Very rarely will you catch us egg-less. I enjoyed breakfasts and afternoon snacks of fried eggs and bread when I was a kid; so did my husband. The strange thing this is that our daughters prefer their fried eggs differently. While most — myself included — prefer eggs cooked sunny side up with the yolk still runny, my 15-year-old daughter wants the yolk well done. My 13-year-old, on the other hand, does not eat eggs cooked sunny side up. She only eats them scrambled. But scrambled eggs, with nothing else, is too plain for her sister. So, we always try to find a middle ground. The day I cooked scrambled eggs with ham and onions, that middle ground meant the inclusion of ham and sliced onions.
- Crack the eggs into a bowl and beat until frothy.
- Cut the ham into small cubes.
- Peel and finely slice the onion.
- Over medium-high heat, melt the butter in a frying pan. When bubbly, add the sliced onion and cook for a few seconds. Add the ham and cook until just heated through.
- Turn the heat to medium-low. Pour in the beaten eggs. Sprinkle with salt, pepper, tarragon, oregano and thyme.
- When the eggs are partially set, start stirring (see how to cook the perfect scrambled eggs). You can stop cooking while the eggs are still wet or you can cook them for another half a minute for a drier version.
- Transfer your scrambled eggs to a serving platter and serve with bread and butter. Pan de sal is especially good with scrambled eggs.
- Variations for scrambled eggs: Instead of ham, you may use fresh button mushrooms or sausages. Instead of onions, you may add bell peppers, celery, asparagus or sweet peas. Of course, you may also add all of them to your eggs.
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