Recipe: Scrambled Eggs II

Ingredients

• 3 eggs
• 1/4 cup low-fat milk
• 1 teaspoon butter

Instructions

Step 1

Crack the Eggs
First, crack the eggs into a bowl. Hold the egg in the palm of your hand. Firmly tap a hard surface, such as your counter. You'll see that it makes a nice, even crack. Hold the eggs over the bowl. With your thumbs, gently pry open the shell, and let the egg drop.

Step 2

Whisk the Eggs
Next, beat them with a wire whisk. Be sure that you stir at an angle to allow air to enter the eggs. Whisking for 1 2 minutes will create fluffier eggs. You also want the color of the eggs to be even. If you use an electric whisk, you ll probably only need about 30 seconds.

Now add the milk. Milk brings a creamy texture to the scrambled eggs. You can use soy milk as well.

Step 3

Cook the Eggs
To cook the eggs, place a frying pan over medium-low heat. Melt 1 teaspoon of butter to coat the pan. Pour in the eggs, and give it a minute to let it start to set.

Then, with a wooden spoon or a spatula, push the eggs around to allow the raw egg to run down and reach the bottom of the pan. Also, break apart any of the large egg pieces with your spoon.

Once it seems like the eggs are cooked, stir all of the eggs once more and cook for another 20 seconds.

Step 4

Serve the Scrambled Eggs
Remove the pan from the heat and serve. Season the eggs with salt and pepper. You can add a lot of your own touches to this basic recipe. Add sausage, cheese, or vegetables for a variety of scrambled egg breakfasts.