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Eggs: Perfect Scrambled Eggs

Source of Recipe

Mr Breakfast.com


Recipe Introduction

This recipe serves 2 hungry people.

List of Ingredients

-6 large eggs
-6 teaspoons (1 teaspoon for each egg) low-fat milk
-3 dashes of salt (1 dash for every two eggs)
-1 Tablespoon butter for frying




Recipe

-Heat a large non-stick frying pan to a setting just above medium.
-A 12-inch pan works well for 6 eggs.
-Do not add butter yet.
-We just want get the pan ready.

-In large metal or glass mixing bowl, whisk the eggs with the milk and salt.
-Beat vigorously for 2 minutes.
-Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds.
-Allow the mixture to set for a couple minutes to let the foam settle.
-Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
-Do not stir immediately.
-Wait until the first hint of setting begins.
-Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")
-Continue this motion as the eggs continue to set.
-Break apart large pieces as they form with your spoon or spatula.
-You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg.
-Flip over all the eggs.
-Allow the eggs to cook 15 to 25 seconds longer.
-Transfer eggs to serving plates.
-Add salt and pepper to taste.

**A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.