Scrambled Eggs


3. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.

  • In 7- to 8-inch omelet pan or skillet over medium heat, heat 1 teaspoon butter or cooking oil (or use cooking spray) until just hot enough to sizzle a drop of water. Pour in egg mixture.

4. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Microwave: In 10-ounce custard cup, beat together eggs and milk with salt and pepper, if desired, until blended.  Omit or add butter, as desired. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.

Microwave cooking time is based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.

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