Perfect Scrambled Eggs
This recipe serves 2 hungry people.
6 large eggs
6 tablespoons low-fat milk
1 Tablespoon butter
Salt and pepper
Heat a large non-stick frying pan to a setting below medium.
Do not whisk or blend the eggs. Just pour the eggs with yolk intact into the pan. Do not add salt yet.
Break the yolk and stir fast. Add the butter and let it melt. Once the egg is really blended, stop stirring.
Stop stirring until the first hint of setting begins. Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.
Continue this motion as the eggs continue to set. When the push-to-center technique is no longer cooking runny parts of the egg, flip over all the eggs. Allow the eggs to cook half a minute longer. Remove the pan from the stove and transfer eggs to serving plates. Add salt and pepper to taste.
