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How to: Scrambled Eggs

Scrambled Eggs

If all you've got in your refrigerator is eggs, milk and butter, you've got yourself a meal.

There isn't a single time of day that scrambled eggs don't taste good! Who knows, this simple meal may become one of YOUR signature dishes!

Here is a list of the equipment you will need to make scrambled eggs:

  • A small cup to first crack the eggs into to check for shells
  • A small bowl to put the eggs in for mixing
  • A fork or whisk for mixing
  • A small sauce pan or fry pan, preferably non stick
  • A silicone spatula
  • Measuring spoons

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For 2 servings, or 1 ½ eggs per person the Ingredients are;

  • 3 eggs
  • 2 Tablespoons of milk
  • 2 teaspoons of butter
  • Salt and pepper to your taste

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When you buy eggs in the grocery store, check that there are no broken eggs in the carton.

In the United States, by USDA requirement, eggs come already washed  so you can use them straight away.

Begin by cracking each egg  individually into the small cup. Check the egg to see that it looks okay and that there are no shells. Then add the egg to the mixing bowl.

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Now add a sprinkle of salt and black pepper (to your taste), and 2 Tablespoons of milk to the eggs.

Beat this mixture with a fork, or a whisk, in a vigorous elliptical motion until the yolks and the whites are all a nice bright yellow and completely blended together.

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Put the beaten eggs to one side, and melt 2 teaspoons of butter over medium low heat in a non-stick pan.  If you turn the burner up too high the eggs will cook faster, but you will end up with very watery, soggy tasting eggs. So be sure to keep the temperature at medium-low.

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Non-stick pans make cleaning up so much easier! 

When the butter has melted, add the eggs to the pan. As the eggs begin to cook, GENTLY move them around with the spatula so that they cook evenly.

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GENTLY and slowly keep stirring otherwise the portion of the eggs on the bottom of the pan will be overcooked, while other portions on the top and won't get cooked properly.

Continue cooking the eggs until they are thickened but still soft.

Some people like really soft scrambled eggs, other people like really dry scrambled eggs. Just keep gently stirring the eggs until they look like what you think the perfect consistency is.

Transfer the eggs to the plate and serve them immediately.  

If you wish, you can add some extra ingredients while the eggs are cooking.  For example, try tossing in some chopped ham, sprinkling in slowly as you stir the eggs.

 

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Enjoy!