- In a bowl whisk together eggs, milk, salt, and black pepper. 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.
- Using a spatula or a large spoon, lift and turn 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 3 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:
- 191 kcal ,
- 14 g fat
- (6 g sat. fat ,
- 384 mg chol. ,
- 379 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 13 g pro.