My idea of a perfect scrambled eggs is light, fluffy… cheesy and creamy.
And this is it!
The most important things to perfect, fluffy scrambled eggs is stirring them constantly in medium to high heat. (Some would probably say that it is best to cook in slow heat but medium to high heat works best for me.)
I’m very delighted I finally made my perfect scrambled eggs I even invited my children’s newly molded and painted animal figurines for picture taking. 😛
Yesterday I served scrambled eggs for breakfast, it was slightly overcooked, a bit hard and dry. So I thought I make again and made sure it’s the best. And I was not disappointed, it was a success after all.
Hey, it’s 2013 the day after tomorrow and I’m already excited. I thought to make some plans for next year… uhm… how about a new a career, maybe something related in food and photography. Whatchathink?
I hope it’s a good year for JoyBites and for all of us!
I wish all of us an abundant new year!
Perfect Scambled Eggs Recipe
- 4 large eggs
- 1/4 cup milk
- 1/2 Tbsp butter
- 1 Tbsp grated Parmesan cheese
- salt and pepper to taste
Preheat a non-stick skillet over medium high heat. Crack eggs into a blender, add in milk (cover with lid) and blend mixture on low speed for 10 seconds. Melt butter in saucepan by spreading it along bottom and edges of skillet. Once butter has lightly begun to bubble, pour blended egg mixture into pan and immediately sprinkle with cheese and salt/pepper. Stir eggs CONSTANTLY (a key to perfect eggs) with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming. Cook eggs for 3-4 minutes to desired wetness/dryness of eggs (note: they will continue to cook slightly once removed). Remove from heat and serve.
I love you people thank you for reading!