How to Scramble Eggs Recipe
How to Scramble Eggs
Scrambled eggs are a little less fussy than omelets but just as tasty. Any omelet filling can be stirred into scrambled eggs - crumbled or grated cheese, cooked and chopped Metropolitan Market Bacon, sausage, smoked salmon and fresh chopped dill are a few of our favorites. You can also mound them on toasted bread, English muffins or bagels for a breakfast sandwich.
- 4 Metropolitan Market Organic or U-Pick Eggs
- 2 Tbsp cup milk, half-and-half, or cream
- Salt and pepper, to taste
- 1 Tbsp butter
- Beat eggs, milk, salt and pepper in bowl until blended.
- Melt butter in large nonstick skillet over medium heat. When butter is bubbling, pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a heat-proof spatula, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly or over cook - eggs will continue to firm up after the pan is removed from the heat.
- Remove from heat. Serve warm.
- Cook's Tips:
- Avoid cast iron cookware which can turn eggs a greenish color. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
- How long you beat the eggs is a matter of preference. Light beating produces denser scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
- Be patient, slowly cooking the eggs over low heat will yield perfect, creamy results.