Basic Scrambled Eggs
- 4 eggs
- 1/4 cup milk
- 2 tsp butter
- salt and pepper to taste
- Beat eggs, milk, salt and pepper in bowl until blended.
- Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
- Continue cooking; pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Serve immediately.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.