- Prep Time:
- 10 min
- Cook Time:
- 10 min
- 24 eggs
- 1 cup (250 mL) milk
- 2 tsp (10 mL) cooking oil
- 2/3 cup (170 mL) hummus
- 2 tbsp (30 mL) dried parsley or ¼ cup (60 mL) chopped fresh parsley (optional)
Whisk eggs or beat eggs with mixer just until blended. Whisk or beat in milk.
In a large skillet or an electric frying pan, heat oil over medium heat. Pour in egg mixture. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. When eggs are partially set, stir in hummus, and parsley, if using. Cook until eggs are thickened and no visible liquid eggs remains.
For the most evenly blended eggs in the quickest time, beat them with a hand-held or stationary mixer.
If desired, add more hummus for a stronger flavour.
Make Ahead Tips:
Eggs can be cracked and whisked with milk several hours ahead or overnight. Cover and refrigerate until ready to cook.
Cooked scrambled eggs can be held warm for a short time by covering the serving bowl and placing it over a pan of hot water.
Vegetables: Stir 1 to 2 cups (250 to 500 mL) sautéed diced vegetables (e.g. sweet peppers, mushrooms, broccoli, onions) into eggs with hummus.
Oven-baked: To scramble eggs in the oven, preheat the oven to 350°F (180°C). Spray the bottom and sides of a 13 x 9-inch (33 x 23 cm) baking dish with cooking spray. Pour egg mixture into pan. Bake, uncovered, until eggs start to set around edges of pan, about 20 minutes. Remove pan from oven. Whisk hummus, and parsley, if using, into eggs, breaking up any cooked portions of egg. Return pan to the oven and bake until eggs are just set, another 10 minutes. Stir eggs before serving.