Breakfast: Perfect Scrambled Eggs

By LynnK

This is a recipe for Basic Scrambled Eggs.
An egg is around 70 calories and contains 12% of the recommeded daily amount of protein.

Ingredients

• What You Need:
• 1 EGG
• 1 Tablespoon milk
• Salt and pepper
• 1/2 teaspoon butter or butter spread
• Add 1 TBSP. of milk and 1/2 tsp. of butter or butterspread for each egg scrambled.
• RECIPE VARIATIONS:
• Top with a sprinkle of shredded cheese or fresh herbs
• For rich creamy scrambled eggs, add small cubes of cream cheese or a dollop of cottage cheese before cooking.
• For added flavor, stir a bit of creamy salad dressing, pesto, salsa or your favorite herb into the egg mixture.
• Lighten up. Cooking spray and water can be substituted for butter and milk.

Details

Servings 1
Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

Here’s How

1.BEATeggs, milk, salt and pepper inBOWLuntil blended.

2.* HEATbutter in a nonstick skillet over medium heat until melted.
* POURIN egg mixture.
* As eggs begin to set,GENTLYPULLthe eggs across the pan with a turning spatula turned downward, forming large soft curds as you scrape the spatula and eggs across the bottom of the skillet.



3.CONTINUEcooking–pulling, lifting and folding eggs–until thickened and no visible liquid egg remains. Do not stir constantly.REMOVEfrom heat.SERVEimmediately.

TIPS:
•Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
•How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
•Holding scrambled eggs: It’s best to serve scrambled eggs as soon as they are cooked, but if necessary, they can be held for a short time. Place the skillet of cooked eggs over a pan of hot water rather than over direct heat.
•Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.