Get Scramblin'
List of Ingredients
2 large eggs
2 tablespoons milk
Salt and pepper, to taste
1 teaspoon butter
Recipe
Crack the eggs one at a time into a small bowl. Remove any pieces of broken shells, if necessary. Transfer the eggs one at time into a mixing bowl.
Add the milk and salt and pepper. Whisk with a wire whisk or fork just until blended.
In a 6- to 8-inch skillet or omelet pan, melt the butter over medium-high heat. When the butter begins to sizzle, pour the eggs into the pan.
As the eggs begin to set, gently draw an inverted pancake turner or wooden spoon across the bottom of the pan to form large, soft curds. Tilt the pan as necessary to distribute the runny, uncooked egg into the set curds.
Continue cooking until the eggs are thickened and no visible liquid remains. Stir often. Serve immediately to avoid overcooking or drying out.
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