Scrambled Eggs are easy to cook, but also very easy to ruin. There are two key elements, beating them to the right consistency and cooking them at the right temperature.
Whisk the eggs in a rolling motion that brings the eggs from the bottom to the top of the bowl and not in a circular stirring motion. Whisk for about a minute or until they are nice and frothy. The air bubbles alter the egg protein and will create fluffy scrambled eggs.
The temperature of the frying pan should be no higher than medium, and slightly below medium is perfect. Cooking the eggs at a temperature slightly below medium will result in soft fluffy scrambled eggs, preferred by most people.
Cooking the eggs at too high a temperature will result in dry and tough eggs.
Scrambled Eggs for 2
6 large eggs
6 teaspoons of 1 or 2% milk
3 dashes of salt
1 dash of pepper
1 Tablespoon butter
Vegetable or Canola Oil Cooking Spray
Heat a large(12") non-stick frying pan or cast iron skillet using a medium flame or setting.
In large bowl, whisk the eggs with the milk, salt and pepper in a rolling motion. Beat vigorously for 1 or 2 minutes.
Spray edges of pan with a cooking spray. Add the butter to the frying pan and when melted add the egg mixture. Lower the flame if necessary. When the eggs begin to set tilt the pan and use a wooden spoon or spatula to push the eggs toward center of the pan. As they cook break the pieces into smaller ones. When the eggs are close to done, flip them over and cook for about 15 or 20 seconds longer. Immediately, remove them from the pan. Eggs continue to cook after removing them from heat, and leaving them in a hot pan will overcook them.
