1/3 cup milk, half-and-half, or light cream
¼ teaspoon salt
1 tablespoon butter
1. In a mixing bowl beat together eggs, milk (or
other), salt and pepper. In a large skillet melt better
over medium heat; pour in egg mixture. Cook over medium
heat, without stirring, till mixture begins to set
on the bottom and around the edge.
2. Using a spatula or a large spoon, left and fold
the partially cooked eggs so the uncooked portion
flows underneath. Continue cooking over medium heat
for 2 to 3 minutes or till eggs are cooked through,
but are still glossy and moist. Remove from heat immediately.
Makes three servings.
Cheese-and-Onion Scrambled Eggs
Prepare as above, except cook one green onion, sliced,
in the butter for 30 seconds; add the egg mixture.
Add ½ cup (2 oz) shredded American cheese after
eggs begin to set.
Mushroom Scrambled Eggs
Prepare as above, except increase the butter to 2
tablespoons. Cook ½ cup sliced fresh mushrooms
and 1 tablespoon chopped onion in the butter. Add
1 tablespoon snipped fresh parsley, ½ teaspoon
dry mustard, and ¼ teaspoon Worcestershire
sauce to beaten egg mixture.