Scrambled Eggs
Scrambled Eggs are a rich source of protein. It comes together in a few minutes and can provide you with energy throughout the day.
Servings: 2 servings
Ingredients
- 4 Eggs – whisked
- ¼ Cup Milk
- Salt and pepper to taste
- 2 Tbsp Butter
Instructions
- Crack the Eggs and Add Milk: Crack the eggs into a bowl. Remove pieces of shells, if any. Add milk in the bowl and whisk the eggs. Make sure to whisk vigorously until the mixture becomes frothy. Add a pinch of salt and pepper in the bowl.
- Cook the Eggs: Preheat the pan on the lowest heat. Melt the butter on the pan. Move the butter around so that all the surface of the pan is covered with butter. Pour the egg mixture on the pan. Allow the egg mixture to sit on the pan until the edges start to set. Gently push the egg from the edge towards the center creating the soft curds. Continue to cook while stirring gently until the eggs are cooked, but still runny and soft. Remove the egg from the pan and serve immediately.
Notes
Storage: Store in a airtight container for a maximum of 24 to 48 hours. It is best to make the scrambled eggs fresh, however there are days when you will have really early morning.