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Scrambled Eggs

Source of Recipe

Taste of Home


List of Ingredients

Eggs
1 tablespoon milk per egg
unsalted butter
Salt and Pepper


Recipe

Crack eggs into a bowl. Whisk or beat together 1 tablespoon of milk per egg with a pinch of salt and pepper. In a large non-stick skillet, melt butter over medium heat. Pour in egg mixture. AS the eggs start to set, gently pull them across the pan with an inverted spatula or wooden spoon, forming large soft curds. Continue lifting and folding the eggs until the mixture has thicken and no remaining liquid remains.



Note 1: Have Patience. Let the eggs cook for about 30 seconds or until the bottom starts to set before you stir. For creamiest results, fight the urge to stir and fold constantly.

Note 2: Folding portions of cooked egg over portions of liquid egg until there is very little liquid egg remaining will insure moist results that are not overcooked. (see note 3 below.)

Note 3: Keep in mind the eggs will continue to cook after removing from pan so do not over cook eggs in pan. Remove immedietly from pan and place in a plate as soon as desired consistancy is obtained.