Scrambled Eggs
Source of Recipe
internet
Recipe Link: www.aeb.com 1. For 1 to 2 servings, in small bowl, beat together 2 eggs and 2 tablespoons skim or 1% low-fat milk with salt and pepper to taste, if desired, until blended.
2. In 7- to 8-inch omelet pan or skillet over medium heat, heat 1 teaspoon butter or cooking oil (or use cooking spray) until just hot enough to sizzle a drop of water. Pour in egg mixture.
3. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.
4. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
|
|
member logon
