How to scramble eggs

One of the first things we may learn to do in the kitchen is cook eggs. Many of us get it right but some don't. Some of us struggle for years in trying to make the perfect eggs but the scramble is too dry or too pebbly. Follow these tips and you will have the perfect eggs every time.

Scrambled eggs

4 eggs

¼ cup milk

1 Tbsp butter

A pinch of salt

Pepper

In a medium bowl crack the fresh eggs. Whisk until white and yolk are combined and you have a nice pale yellow color.

On medium, melt the butter in a skillet. While the butter melts add the milk, salt and pepper. Whisk briskly with your hands for about five minutes. The egg mixture should have incorporated some air and looking quite bubbly.

The butter should be quite hot by this so pour in the egg mixture and let set for one minute. Using your spatula push the edge of the egg towards the center of the skillet all ht while tilting the skillet so the all the moisture will dry out.

Now turn off the flames and turn over the eggs. The heat from the skillet will continue to cook the eggs so if there was any soft parts it will now become firm. This is the time to add your cheese and other ingredients if you like.

Tips: for firmer scrambled eggs use less milk. For less fat use water instead of milk. Use margarine instead of butter.

Remember the longer you cook the eggs the more you kill the nutrients.