Scrambled Eggs

Scrambled Eggs

Ingredients & Directions


• Milk 1/4 Cup
• Butter 2 Tsp.
• Pepper Pinch
• Four Large Eggs
• Salt Pinch


• Beat eggs, milk, salt and pepper in medium dish until combine.
• Heat butter in large non-stick pan over medium heat until hot. Pour in the egg mixture. As eggs begin to set, kindly pull the eggs across the pan with a spatula, 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.


Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing colour change is the result of a chemical reaction between iron in the pan and sulphur in egg whites.
Spice up this easy egg favourite by adding Pepper Jack and salsa, or lighten it up by substituting cooking spray and water for the butter and milk.
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.

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