Eating Up Eggs: The Perfect Scrambled Eggs Recipe
Last week, we started in on egg recipes since, if you have layers, you may have tons of eggs like me. And cooking them up in various ways is a great way to to make the most of that free food! This one may seem a bit elementary to some, but I myself have searched for “perfect scrambled eggs”, and thought some of you just might seek the same.The Perfect Scrambled Eggs Recipe
Ingredients
- 6 large eggs
- 6 teaspoons of 2% milk (1 teaspoon per egg)
- 3 dashes of salt (1 dash per 2 eggs)
- 1 Tablespoon butter
Directions
1. Whisk the eggs with the milk and salt vigorously for two minutes.
2. Add the butter to the frying pan. Once butter just melts, add the beaten eggs.
3. Wait for setting to begin, and using a heat-resistant spatula or a flat wooden spoon, push eggs toward center while tilting skillet to allow liquid parts to move under set eggs.
4. Break large pieces with spoon or spatula. Once all liquid is cooked, flip all eggs and cook 15 to 25 seconds.
5. Transfer eggs to serving plates. Add salt and pepper to taste. Enjoy!
2. Add the butter to the frying pan. Once butter just melts, add the beaten eggs.
3. Wait for setting to begin, and using a heat-resistant spatula or a flat wooden spoon, push eggs toward center while tilting skillet to allow liquid parts to move under set eggs.
4. Break large pieces with spoon or spatula. Once all liquid is cooked, flip all eggs and cook 15 to 25 seconds.
5. Transfer eggs to serving plates. Add salt and pepper to taste. Enjoy!
Clean-up hint: sprinkle salt over pan and used plates to help eggs release from dishes.
Catch the first in the Eating Up Eggs Series here.
And please do tell your egg-scrambling secrets, recipes, or general comments!
Linked to Tasty Tuesday
