Scrambled Eggs

 


Ingredients

  • 6
    eggs
  • 1/3
    cup water, milk or half-and-half
  • 1/4
    teaspoon salt
  • 1/8
    teaspoon pepper
  • 1
    tablespoon butter or margarine

  • Steps

1 In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.

    2 In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.

      3 Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.

      4 Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

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