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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Perfect Scrambled Eggs Recipe

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This recipe for Perfect Scrambled Eggs is from My Treasured Heirloom Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Eggs, lightly beaten
1/4 c. Milk
1/2 t. Salt
1/8 t. Black Pepper

1 T. Butter
Directions:
Directions:
Beat first four ingredients together. Heat skillet over medium low to medium heat. When skillet is hot enough to sizzle a drop of water, lightly coat pan with butter and pour in egg mixture. Gently lift through mixture with spatula as mixture begins to set so uncooked portion will flow to bottom of skillet. Cook until eggs are cooked throughout but still moist. Eggs may become watery if stirred too vigorously. Serve immediately.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I know that making scrambled eggs sounds like a no brainer, but if the liquid to egg isn't proportionate, they will not turn out properly. This recipe turns out perfect scrambled eggs every time. Make sure your heat isn't too high or eggs will scorch. Can also mix in sauteed onions, spinach, and bacon. Sprinkle lightly with cheese.

 

 

 

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