Basic Scrambled Eggs


2 eggs

2 T. milk

Salt and pepper

1 tsp. Butter

Cheese to sprinkle on top, if desired



  1. BEAT eggs, milk, salt and pepper in medium bowl until blended.
  2. HEAT butter in large nonstick skillet over medium heat until butter is melted. Do not let butter start to darken. It burns easily.
  3. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with a spatula, forming large soft curds.
  4. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat. Sprinkle with grated cheese, if desired. SERVE immediately.
  • Yields: 1 serving

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