- In a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk or fork. In a 10-inch skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges.
- With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg is cooked through, but is still glossy and moist. Remove from heat immediately. Makes 2 servings.
From the Test Kitchen
Greek Scrambled Eggs:
Prepare as above, except cook and stir 2 cups fresh baby spinach in the butter until limp; add egg mixture. Fold in 1/2 cup crumbled feta cheese with minced garlic and fresh oregano or dill after the eggs begin to set. Sprinkle very thin red onion wedges over the top.
Cheese-and-Onion Scrambled Eggs:
Prepare as above, except cook 1 green onion in the butter for 30 seconds; add egg mixture. Fold in 1/3 cup shredded cheddar or Swiss cheese after eggs begin to set.
Smokey Chicken Scrambled Eggs:
Prepare as above, except cook 1/2 cup chopped deli-roasted chicken or smoked turkey and 2 tablespoons finely chopped red sweet pepper in the butter for 1 minute; add egg mixture. Fold in 1/3 cup shredded smoked mozzarella cheese after the eggs begin to set.
Nutrition Facts (Scrambled Eggs)
- Per serving:
- 213 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 441 mg chol.,
- 339 mg sodium,
- 2 g carb.,
- 0 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet