How to make scrambled eggs?!
Answers: help i'm a egg virgin.
WELL IT IS EASY U PUT THE OIL IN THE PAN THEN U WAIT FOR A COUPLE OF MIN AND THEN BREAK THE EGGS AND JUST THROW THEM INTO THE PAN..BE CAREFUL CAUSE THE OIL BURNS..AS SOON AS THE ONE SIDE IS READY TURN THEM OVER ..IT WANT TAKE U MORE THAN 5 MIN TO FINISH IT
GOOD LUCK!!!
LOL About a tablespoon of milk (or slightly less) per egg. Wisk (or use a fork) together well. Add a little butter to a frypan, or a cooking spray, and cook, stirring frequently with a wooden spoon, on med heat. The spoon seems to make them fluffier. For even lighter & fluffier, some people use water instead of milk. I don't, but it's quite acceptable, and I have at least tried it, and it's fine. You can even add a little shredded cheese to the mixture.
wow im shocked...
u get 2 eggs crack them in a bowl, whisk together with a fork or whisk, add salt and pepper if u want. and other ingredents to spice it up like peppers and onions or bacon..whatever u like cook on a medium low heat so they dont over cook. u know u cooked them too long when they start turning brown. o yea and put a tablespoon of butter or oil in the pan. sour cream makes them fluffier from my experence.
Method for making scrambled eggs
Take two eggs per person and break them into a bowl.
Heat a medium sized non-stick frying pan or saucepan over a moderate heat to warm it up. Do not use a pan that is too large, as the eggs will spread out too thinly and cook too quickly. Eggs cooked at a temperature that is too high will turn out to be quite rubbery and dry.
Meanwhile add salt and pepper to the eggs in the bowl and 1 tablespoon of milk per egg and beat the mixture vigorously for around 2 minutes until the eggs have completely blended together. The more the mixture is whisked, the more air enters, which should result in light fluffy eggs once they are cooked.
Once the pan is warm, add 1 teaspoon of butter per egg and melt the butter tilting the pan, so that it melts evenly.
As soon as the butter turns to liquid add the beaten eggs and allow the eggs to set slightly. Do not stir the eggs at this point.
As soon as the eggs begin to solidify, take a wooden spoon or spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle. Repeat this action continuously, taking care not to burn the underside of the eggs or allow it to stick to the bottom of the pan, until all of the runny liquid has disappeared but the eggs are still moist. Break up any large pieces of egg as you do so. This should take about 4 minutes.
Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. For this reason, you may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
Serve the scrambled eggs with toast or as you prefer.
For a healthy scrambled egg:
Just take a healthy spray and lightly spray the pan and then put in your beaten egg with a little pepper and little salt to taste. If you would like you can add sauted veggies to it or lowfat cheese. Put on top of toast if you like.
LMAO!!!! Crack 2eggs in a bowl and make sure to remove the shells,beat with a fork, add salt and pepper heat 1 tbsp butter and when hot,pour in the egg mixture,cook on a medium heat and stir a few times till almost dry
I agree with Janet except I spray my pan with non-stick spray and don't use butter......saves on calories..........
Easiest and most pain-free scrambled eggs...
Get a microwave safe bowl ... crack in an egg (or two or three) ... scramble 'em up (beat it 'til it's all a fairly even shade of yellow with no solid yolks - you can use a whisk or even a fork will work) ... pop it in the microwave for about 3 minutes.
The eggs will inflate like a balloon - but don't worry... that's normal.
When it's done - scrape the whole mixture outta the bowl... set it on a plate (break it up with a fork if you'd like) ... or serve it on a piece of toast with whatever topping you like.
Also works well with grated cheese mixed into the raw eggs before microwaving.
It's not quite as "gourmet" as making them in a frying pan to make an omlette or anything else like that... and you don't get as much flavor as you would if you cooked 'em with butter / milk / etc... but it's fairly idiot-proof and it's a quick & easy method of doing it.
And there's practically NO clean up afterwards.
1-get as many eggs you want and crack them one by one
2.add some salt and butter
3. when the egg starts to get like a reg. fry egg you get you spoon or what every sliver wear you have and you scramble it.
4. you got your eggs scrambled.
Festive Scrambled Eggs
Ingredients-
12 eggs
1 1/2 cups milk, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons diced pimientos
2 tablespoons minced fresh parsley or chives
2 tablespoons all-purpose flour
1/4 cup butter or margarine
Preparation-
In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos and parsley. In a small bowl, combine flour and remaining milk until smooth; stir into egg mixture. In a large skillet, melt butter over medium heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set.