How To Make Scrambled Eggs

Topics: Egg yolk, Saturated fat, Breakfast foods Pages: 2 (333 words) Published: October 7, 2014
How to Make Scrambled Eggs

A staple of almost every American breakfast, scrambled eggs are enjoyed by many every day. But, I’m sure everyone has experienced a bad batch of scrambled eggs. To avoid this truly unfortunate happenstance, lovers of the scrambled egg should learn how to make delicious, fluffy eggs each time without fail. There are many different ways to go about this, and one method I use when preparing eggs of the finest quality has yet to fail me. First, you must obtain your ingredients. You will need 3-4 eggs, about 1/3 cup of milk, butter, salt and pepper to taste, and optionally, cheese. Personally, I add about two tablespoons of cheese to my mixture, just out of preference. The milk will keep the eggs from getting too dry and will make them fluffy. The butter is used to grease the pan Beat the eggs until they are well mixed and almost foamy. Now add milk, salt, pepper, and the optional cheese. Beat only a few more strokes to blend well. While you are beating the eggs, you should have a pan on medium-high heat with a pat of butter to grease. Once your pan is heated up, you may add the egg mixture to it. As the eggs cooks, continuously stir and flip them. This step is crucial when making the difference between an omelet and scrambled eggs. If they are not continuously stirred, the entire batch with cook into one big omelet. As you stir and flip, you should see individual lumps of cooked egg as you go along. When they are to the consistency and tenderness of your liking, you may remove them from the pan and enjoy. These eggs are perfect for an everyday breakfast. Or, if you’re ever feeling like a nice brinner, (breakfast for dinner) they’re great as well. I guarantee your egg-loving family and friends will adore them and you’ll be remembered as an egg-traordinary cook from then on.
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