Scrambled eggs

SAHRA ADAM 674280

Scrambled eggs

Ingredients 

-Eggs, of course! Use the freshest ones you can find, from a local source.

-Milk, plant milk, or water—whip a little into the eggs before I cook them.

This additional moisture makes the eggs extra-soft and creamy.

If you use plant milk, make sure to pick one with a neutral flavour.

I recommend unsweetened almond milk.

-Extra-virgin olive oil or butter for the pan. I always use olive oil because it’s what I keep handy.

But butter works well too—it'll add rich flavour to this recipe.

-Salt, your whisked eggs

-Pepper! To add depth of flavour to these simple scrambled eggs.

Method 

1: First, beat the eggs. Place them in a medium bowl, and whisk until the yolk and whites are

thoroughly combined.

2:Add the milk or water, and whisk again! The beaten eggs should be an even yellow color,

with no translucent spots or streaks.

3:Next, gently preheat the pan. Brush a small nonstick skillet with olive oil, or melt a little butter inside it.

Warm the skillet over medium heat.

Note- For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains.

Remove the pan from the heat, and season to taste with salt and pepper.

That’s it! The whole process will be over in under 5 minutes.