Scrambled Eggs

I know, I know, how can you have a recipe for scrambled eggs? That’s what I thought too when I saw this recipe in the Better Homes and Gardens Cookbook, but I was incredulous enough to actually read the recipe. When I did, I realized that it was different from my normal method and decided to give it a try.

Normally I just stir up some eggs, add some cheese, salt, and pepper, and cook and stir. This recipe also includes milk, and I think it completely changes the texture and taste for the better.

Scrambled Eggs

6 eggs
1/3 cup milk
1/4 teaspoon salt
Dash black pepper
1/2 cup cheese (I like Colby Jack)
1 tablespoon butter or margarine

Beat together eggs, milk, salt, and pepper. Stir in cheese (the cookbook says to add the cheese after the eggs begin to set, but I find that this results in streaks and globs of melted cheese, so I mix it with the eggs right away). Melt butter in a skillet over medium heat. Add egg mixture.

The eggs are done when they are set but still shiny and moist (the milk helps with this). If you overcook them they’ll be rubbery and have that burnt egg taste, which is the reason I used to hate scrambled eggs.

For a quick dinner, we like to add sausage, ham, bacon, or hash browns and make breakfast burritos.

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