Prep 5 mins
Cook 10 mins
This is a really easy recipe, but good for satisfying breakfast. Make sure not to use too much milk, or scrambled eggs will be runny
- In a small bowl, whisk all the eggs together, well. Set aside.
- Pour the milk, salt and butter in a small saucepan. Por the eggs in slowly.
- Cook on medium heat. After 5 minutes, mix the mixture. Wait another 2-3 minutes. Mix again. Scrambled eggs will start to form. Continue cooking and mixing until there is no or little runny eggs. If there is runny eggs, drain in the sink.
- Serve! Is good with toast, bacon or just by itself.
Good and easy to make. I followed the recipe as written other then I didn't add the salt. We did feel that they needed pepper. I used 1/2 cup of milk and felt that was a bit much for only four eggs. Next time I would cut the milk amount in half. Made for Fall PAC 2009.
These are good basic eggs. I cut the recipe in half and using the smaller amount of milk I found them a little softer/milkier that I prefer, so I would cut back the next time I made them. Made for PAC Spring 09
While this sounds so simple, the different technique really makes a wonderful difference. Who would have thought you could improve on basic scrambled eggs?! Made for Zaar Alphabet Soup Tag Game.