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Scrambled Egg recipe


How to make Scrambled Egg recipe



1/4 cup milk 

salt and pepper, as craved 

2 tsp. butter


BEAT eggs, drain, salt and pepper in medium bowl until mixed. 

Warm spread in vast nonstick skillet over medium warmth until hot. POUR IN egg blend. As eggs set, GENTLY PULL the eggs over the container with a spatula, framing expansive delicate curds. 

Keep cooking – pulling, lifting and collapsing eggs – until thickened and no unmistakable fluid egg remains. 

Try not to mix continually. Expel from warmth. 

SERVE instantly.


Figuring out how to make simple fried eggs can be enjoyable! Zest up this simple egg most loved by including pepper jack and salsa or help it up by substituting cooking shower and water for the margarine and drain.

Maintain a strategic distance from cast press. Eggs mixed in a cast press skillet can turn a greenish shade. This innocuous however unappealing shading change is the consequence of a compound response between iron in the dish and sulfur in egg whites.

Try not to overcook. The warmth held in the container will proceed to concoct and firm the eggs after dish is expelled from warmth.

To what extent to beat? It's a matter of inclination. Light beating produces more thick fried eggs. Enthusiastic beating circulates air through the eggs, bringing about lighter fluffier curds.

Holding fried eggs: It's best to serve fried eggs when they are cooked, yet in the event that essential, they can be held for a brief span. Put the skillet of cooked eggs over a dish of high temp water instead of over direct warmth.

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