Tuesday, October 25, 2011

Scrambled Eggs

Scrambled eggs are one of the simplest egg dishes to make. My friend's housekeeper taught me how to make these in High School and it's always been one of my favorite dishes. There's a lot of give-and-take in this recipe, taking into consideration which size of eggs and which type of milk you prefer to use. The idea is to get the eggs to the point where there is next to no liquid remaining and they look fluffy and buttery yellow.
Scrambled Eggs
Butter or margerine
Eggs (approximate 2 per person)
Salt and pepper to taste

Heat butter in small sauce pan at medium heat. Stir until melted. Add milk to just fill the bottom of the pan. Add eggs and stir into milk with a fork. Keep stirring and folding with a fork (scraping and turning eggs over and over gently) until liquid has been absorbed and eggs look dry. If they remain wet or don't form into clumps, add an additional egg. If they get too dry, add a bit more milk or butter. Very flexible recipe.

Serve (as shown) or with bacon, toast and jam or your choice of breakfast or lunch favorites.

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