This recipe is my go to breakfast recipe. I love scrambled eggs and they are so easy to make. I use to make eggs just plain. Just crack the egg and fry ’em up.
Then I read this recipe. And it blow my mind! I did not know people added stuff to scrambled eggs, but wow does it make it better. Maybe ya’ll already knew that, but it boggled my stressed college brain.
- 3 large eggs
- 3 tablespoons milk
- salt and pepper, to taste
1. Crack the eggs into a medium bowl. Add the milk (I use just a little less than 3 tbsp, otherwise they can get runny) and season with some salt and black pepper. Mix with a fork until there are no streaks of thick white.
2. Set a platter or a couple of plates by the stove or in a warm oven. Depending on how many eggs you’re cooking, heat a medium or large nonstick skillet over medium-high heat. When the pan is jut hot, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides, add the eggs. Pause to let the eggs heat slightly, then stir very slowly so the eggs cook evenly into large, fluffy curds. Cook, continuing to stir, for 2 to 6 minutes, depending on how set you like your eggs, but don’t let the eggs brown. Transfer to the warm platter or plates and serve.
This recipe is from How to Boil Water by the Food Network Kitchens