Cooking Basics: Scrambled Eggs
You've heard the complaints: these eggs are too dry, to flat, to heavy, too this, too that...
If you have eggs and milk and the basic know how, you can have a meal any time of day wiith this simple tutorial on how to make scrambled eggs. This is an any time meal that you can eat as it is or add to veggies and/or rice for a spectacular meal in no time at all.
Scrambled Eggs
Makes 2 servings
- 4 large eggs
- 1/4 cup of milk
- salt and pepper to taste
- 3 teaspoons of butter, divided
- Beat the eggs, the milk and the salt and pepper in a small bowl.
- Heat 2 teaspoons of the butter in a large skillet over medium heat.
- Pour the eggs into the skillet. As they begin to set, use a spatula to pull them away from the sides and into soft piles in the middle of the pan.
- Keep pulling the eggs from the sides and lifting them and piling them in the center of the skillet until there is no more liquid left in the eggs.
- Spread the remaining butter softly over the eggs and remove them from the heat.
- Serve immediately.
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| Mix egg and milk, season |
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| Butter the pan and pour in egg mixture |
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| Make sure to cover the whole bottom of the pan |
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| Use your spatula to pull and lift the eggs as they set |
