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Scrambled Eggs




Source of Recipe


Lolly






Recipe Introduction


Nobody made scrambled eggs like mom. They were always fluffy and full. Here are her secrets!





List of Ingredients



• 8 large eggs
  
• 1/2 tsp salt
  
• Several grinds of ground black pepper
  
• 1/2 cup milk
  
• 1 Tbsp butter
  






Instructions



1. Crack the eggs into a medium bowl.
   
2. Add the salt, pepper and milk.
   
3. Whip with a fork until the streaks are gone and color is pure yellow. STOP BEATING WHILE THE BUBBLES ARE STILL LARGE - IMPORTANT NOT TO OVERBEAT!!!
   
4. Put the butter in a 10 in nonstick skillet.
   
5. Set the skillet over HIGH HEAT
   
6. When the butter foams swirl it around and up the sides of the pan.
   
7. Before the foam completely subsides pour in the beaten eggs.
   
8. With a wooden or plastic spatula push the eggs from one side of the pan to the other - SLOWLY AND DELIBERATELY. Lift and fold the eggs as they form into curds until the eggs are nicely clumped into a single mound - BUT STILL SHINY AND A LITTLE WET. 1 1/2 to 2 minutes. DO NOT OVERCOOK as the egg will continue to cook when on plate.
   
9. Serve immediately.
   






Final Comments


Some keys for mom eggs - DO NOT OVERBEAT THE EGGS. Use HIGH heat, nonstick skillet and a plastic spatula. Take off just before you think they look ready as they will cook a bit more off the heat!
This is to serve 4 people - for 2 people do 2 eggs, 1/8 salt, 1 grind of pepper and 2 Tbsp of milk. Heat 1 1/2 tsp of butter in an 8 in skillet. Cook only 30 to 45 seconds!
YOU MAY SEE SOME RECIPES THAT USE WATER RATHER THAN MILK - MOM WOULD SAY - YUCK!!!