Friday, April 5, 2013
E is for Eggs (Scrambled)
Somehow I have become the maker of scrambled eggs in the house. Dan says I have the magic touch. I'm not sure what I do, but they are definitely fluffy and delicious when I make them.
1/4 milk (can use heavy cream or 1/2 and 1/2)
salt and pepper to taste
Beat eggs with milk. Add salt and pepper. Heat non-stick frying pan with about 1/2 tablespoon of butter over medium heat. When butter is melted, add eggs. Use a spatula to scrape the sides when the curds start to form. Gently and slowly stir to the eggs to break up the curds in larger chunks. Remove from heat before the eggs are done. There is carryover temperature to those eggs and if you don't do that you will overcook them.
These eggs are super fluffy and delicious.