Mom’s scrambled eggs

Mom’s scrambled eggs

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 5 minutes
  • 10 minutes

My mom woke up extra early and made us these delicious eggs, which we ate while we watched Princess Diana’s funeral. She cooked the eggs so quickly and always mixes the grated cheese with flour and milk before adding it to the beaten eggs – this makes the eggs impossibly creamy and decadent. I love these eggs best with no more than some generously buttered bread and plenty of slices of fresh ripe tomato.


  • 6 free-range eggs
  • 100 g white Cheddar, grated
  • 2 T flour
  • ¼ cup milk
  • sea salt and freshly ground black pepper, to taste
  • 50 g butter
  • 1 T olive oil
  • 1 small red pepper, finely diced
  • 1 small onion, finely diced
  • 1 large avocado, halved, for serving
  • 250 g Woolworths exotic cherry tomatoes

Cooking Instructions

1. Whisk the eggs in a bowl. In a smaller bowl, whisk together the cheese, flour, milk and seasoning. Combine the flour mixture with the eggs.

2. Heat the butter and olive oil in a pan. Gently fry the red pepper and onion until translucent and fragrant. Add the eggs and stir gently in a folding motion for about 3 minutes, or until the eggs are just cooked. Serve with fresh tomato and avocado.

Find more egg recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

Social Media

Related Recipes