Breakfast & Brunch
Scrambled Eggs
Description
If you’ve wondered how to make scrambled eggs that rival the best breakfast joints, we’ve show you all the simple tips and tricks to make the fluffiest scrambled eggs ever. Whether it’s your first time making them or you want to up your techniques, this recipe will be your go-to BFF! They’re perfect for a quick breakfast or a simple dinner when there’s nothing in the fridge,
Ingredients:
- 6 eggs
- 1/3 cup water, milk or half-and-half
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter or margarine
Directions:
- In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
- In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
- Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
- Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.
