Scrambled Eggs

Last week we talked about the great nutritional properties of eggs and the importance of incorporating them into your diet; and today we would like to give you a quick and easy scrambled egg recipe to finish off our topic of eggs.

Have you ever been making something that called for eggs and just as you crack your last egg into the mixture, in falls a rotten egg? It hasn’t happened often to me, but when it does, it’s very disappointing and maddening to have to throw away all those ingredients and start over (not to mention the money that’s just been lost). This unpleasant consequence can be avoided by cracking each egg individually into a small bowl and then placing it into the mixture one at a time.

Helpful Tip: If a piece of eggshell falls into your bowl when cracking the egg, remove it with another piece of eggshell.

BASIC SCRAMBLED EGGS

2 tablespoons butter
8 eggs
3 tablespoons milk, optional

Place eggs and milk in a large mixing bowl.

Beat with a mixer until frothy. Melt butter in a large skillet over medium-high heat. Pour eggs into center of skillet.
Once eggs begin setting up, gently push and fold over until they are fully cooked and scrambled.
Sprinkle with salt and pepper to taste.
Makes 4 to 6 servings