Or you might try adding some shredded cheese, or chopped green onion or chives. For example, try tossing in some chopped ham, sprinkling in slowly as you stir the eggs. If you wish, you can add some extra ingredients while the eggs are cooking. (As Jon pointed out in the comments, the eggs continue to cook even when removed from the pan and will get rubbery if left in the pan.) Transfer the eggs to the plate and serve them immediately. Just keep gently stirring the eggs until they look like what you think the perfect consistency is. Some people like really soft scrambled eggs, other people like really dry scrambled eggs. As the eggs begin to cook, GENTLY move them around with the spatula so that they cook evenly.Ĭontinue cooking the eggs until they are thickened but still soft. When the butter has melted, add the eggs to the pan. Caution: if you have an old fashioned rubber spatula and not silicone, it will eventually melt when you cook with it.) You’ll need to buy a silicon spatula or scraper. (Non-stick pans make cleaning up so much easier! However, Non-stick pans can easily be scratched with metal utensils. So be sure to keep the temperature at medium-low. If you turn the burner up too high the eggs will cook faster, but you will end up with very watery, soggy tasting eggs. Put the beaten eggs to one side, and melt 2 teaspoons of butter over medium low heat in a non-stick pan. ( Graydon, in the comments below, likes to skip all these steps and just mix everything up in the pan you are cooking in!) (There is some debate – see comments below – about when to add the salt – before or after cooking.)īeat this mixture with a fork, or a whisk, in a vigorous elliptical motion until the yolks and the whites are all a nice bright yellow and completely blended together. Now add a sprinkle of salt and black pepper (to your taste), and 2 Tablespoons of milk to the eggs. Check the egg to see that it looks okay and that there are no shells. In the United States, by USDA requirement, eggs come already washed so you can use them straight away.īegin by cracking each egg individually into the small cup. When you buy eggs in the grocery store, check that there are no broken eggs in the carton. A small sauce pan or fry pan, preferably non stickįor 2 servings, or 1 ½ eggs per person the Ingredients are.A small bowl to put the eggs in for mixing.A small cup to first crack the eggs into to check for shells. Here is a list of the equipment you will need to make scrambled eggs: There isn’t a single time of day that scrambled eggs don’t taste good! Who knows, this simple meal may become one of YOUR signature dishes. If all you’ve got in your refrigerator is eggs, milk and butter, you’ve got yourself a meal.
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December 2022
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