For you egg-sperts, this recipe may be old hat, but until recently, I have been unable to make truly satisfying scrambled eggs.
At the end of last summer, I was at a friend’s house. The eggs she made were egg-celent (sorry, I can’t help the witty egg banter!)
Since then, I have been playing with the recipe and technique in order to come up with something I enjoy.
Here’s what I do:
*Break eggs into a bowl. I typically use 2-4 depending on how many people I am feeding.
*Splash in a few tablespoons of milk. (1 per egg seems to be a good rule)
*Add salt and pepper.
*Whisk until blended and smooth.
*Prepare a small pan with 1 tablespoon of butter (don’t laugh, I just figured out this keeps the egg from sticking to the pan)
*Turn heat to medium low.
*When butter is melted, pour egg mixture into pan.
*DON’T TOUCH for at least 3-4 minutes. When you see egg starting to harden, swirl around the outside with a spatula, allowing wet egg to reach the bottom of the pan.
*If you like cheese in your eggs – add it now when the eggs are only partially done.
*Continue to turn eggs in large strokes until all egg is cooked.
*Serve alone, on toast, or in the middle of an English Muffin.
Enjoy.
