How to make perfect scrambled eggs!
In this article I will hope to show you how to make the best scrambled eggs and the best thing about this recipe - and scrambled eggs generally - is that cooking takes a matter of minutes! As hard as it is to find an appealing picture of scrambled eggs, I hope the one on the right helps!
Step 1 - Search your cupboards for the following ingredients:
Quantity (per person)
2 to 3
Salt & Pepper
Step 2 - Cooking! - Take you a saucepan and melt the butter at any heat. Wait until the butter is completely melted and then add the salt and pepper. Next add a splash of milk, by this I mean enough so that the mixture in the sauce pan at this stage is roughly 30% milk 70% butter.
Step 3 - Now time to add the eggs! - Crack the eggs directly into the saucepan. At this point I like to turn off the heat so that the eggs don't immediately start to cook, but you don't have to wait more than a few seconds for the saucepan to cool. Now that all the ingredients are together, just take a fork and make a spinning motion with the fork, breaking the egg up and mixing the other ingredients. No not worry if the mixture is not completely yellow, if there are a few small see through bits, this is fine because egg has a tendency to hold together well, just make sure that the bulk has spread out.
Step 4 - The next bit is easy. Turn on the gas or hob again to probably maximum flame, depending on the power of your appliance. Now don't leave the eggs, scrape the solidfying mixture off the bottom of the pan every 10 seconds and mix it all up. This means that none of the egg will burn and all of the egg will cook, making sure that the final product isn't burnt but at the same time undercooked.
You will probably know when it is the right time to turn off the hob and serve it up, as you will see that the mixture has solidified and you can just scrape it out onto a plate. Don't worry if it is a bit squidgy, becuase this just depends on your taste and should not cause any harm unless it is obviously undercooked. Try not to leave the mixture so uncooked that there are obvious see-through parts as this is not necessarily harmful but may cause an lack of aesthetic excellence.
Step 5 - Time to serve up. Depending on your taste, choose what you want. Personally I have it on toast with a fair helping of tomato sauce (ketchup).
The good thing about this recipe is if you do not enjoy it so much the first time, it is such a quick and versatile recipe that you can alter it the next time you make yourself or indeed others a dish!
I hope you enjoyed, thank you and this any please leave a comment below!
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