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Perfect Scrambled Eggs
(2 servings) Printable Version
- 6 large eggs
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6 teaspoons of low-fat milk (1 teaspoon for each egg)
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3 dashes of salt (1 dash for every two eggs)
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1 Tablespoon butter for frying
Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs.
Do not add butter yet. We just want to get the pan ready.
In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.
Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.
Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")
Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer.
Transfer eggs to serving plates. Add salt and pepper to taste.
A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.
For an in-depth study on this recipe, visit this article.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 1251. Submitted 5/28/2004.
| Latest Breakfast Lover Comments for Perfect Scrambled Eggs |
Overall Average Rating = 5 (out of 5)
By Wright
| Recipe Rating (out of 5): |  |
Turned out great. Thanks.
Comment submitted: 11/8/2009 (#9003)
By I. Believe
| Recipe Rating (out of 5): | |
Perfect as promised. Thanks Mister Breakfast. Eggs-actly what we wanted :)
Comment submitted: 10/28/2009 (#8922)
By Another Gordon
Nothing wrong with this recipe but if you're feeling decadent you can't beat the recipe that Gordon Ramsay has up at YouTube. Essentially: eggs and a pat in a cold pan. Put on heat and stir/whisk together. Remove from heat for a while, keep stirring. Back on heat and keep going. Just as it starts to stick together, remove from heat again and add some cream (how much is up to you and depends on how many eggs you've got in there). Then place back on heat and continue stirring. Add any extras (cheese, onions, spices etc) at the end or after you've plated it. I promise you, this will be the most delicious scrambled egg you have ever eaten.
Enjoy.
Comment submitted: 10/20/2009 (#8873)
View all 39 comments for this recipe.
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