The key to perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs.
|
Ingredients |
1 Serve |
2 servings |
|
Eggs |
1 |
2 |
|
Milk |
2 T |
1⁄4Cup |
|
Salt and pepper |
Two seasons |
Two seasons |
|
Margarine or butter |
1 t |
2 t |
|
Toast |
1 slice |
2 slices |
|
Parsley, chopped |
1 T |
2 T |
Method
- Beat the eggs, milk, salt and pepper together in a bowl.
- Melt the margarine in a frypan.
- Pour in the egg mixture.
- Cook over low heat.
- Lift and turn the mixture with a spoon keeping it in large soft masses.
- When set, serve immediately.
Serving Suggestion: serve on toast and sprinkle with chopped parsley.
Recipes from
Easy Recipes for One or Two
t = teaspoon