Scrambled eggs
At a glance
| Servings: | 1 |
| Prep time: | 2 minutes |
| Cook time: | 3 minutes |
| Total time: | 5 minutes |
| Meal type: | Breakfast, Lunch, Snack |
| Allergy list: | Egg, Milk |
| Region: | Worldwide |
| Description: | A very quick meal that tastes great with bread. |
| Submitted by: | KevinUK |
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Imperial | Metric | USA- 2 large egg
- 2 tablespoons milk
Optional
- salt
- pepper
Directions
Step 1
Break the eggs into a bowl adding 1 tablespoon of milk for every 2 eggs. Using a fork or hand whisk, whisk the mixture for 30 seconds.
Step 2
Add around 15g of butter into a saucepan and add the eggs when the butter begins to foam. Leave the pan on a medium to high heat.
Step 3
When the eggs start to set, stir the mixture continually for around 30 seconds and take the pan off the heat.
Step 4
Now the eggs are off the heat, add your salt and pepper.
Step 5
Put the eggs back on the heat until they solidify some more. You still want them to remain moist however. They are now ready to serve or you could add some grated cheese to the mixture first or some bacon, herbs etc.
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