Cookbook:Basic Scrambled Eggs
(Redirected from Cookbook:Scrambled Eggs)
|Basic Scrambled Eggs
- Crack eggs into a measuring cup.
- Add the milk (if desired) and salt.
- Using a whisk or fork, beat the mixture until foamy.
- Melt butter in a frying pan on medium heat
- Pour eggs into frying pan.
- Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.
- Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.
- Transfer to a plate. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking).
- Eat as is or with ketchup (tomato sauce), salsa, and/or butter on toast.
Notes, tips, and variations edit
- For a low-sodium version, omit salt and use unsalted butter.
- Grated cheddar cheese can be added into the mixture or on top of the cooked eggs.
- Sour cream may be used in place of milk for a creamier and richer version.
- Cook ⅓ cup (25 g / 0.88 oz) of crumbled cooked meats (like bacon or sausage) or chopped vegetables (like mushrooms or bell pepper) for a couple of minutes before adding the egg mixture. See also Southwestern Scramble.