how can scrambled eggs be made recipe?!

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Scrambled eggs

Scrambled eggs are a classic breakfast staple, but can be surprisingly difficult to master. The key is in the texture. To make them creamy in texture, you need to cook them slowly over low heat.

The big tip here is knowing that cooking the eggs at a higher temperature makes them rubbery. Some of the "hard scrambled" types like this! If that's you, by all means, crank it up. But stir the eggs more often so they don't burn.

Ingredients
1 to 3 large eggs
milk
salt and freshly ground black pepper
butter

Method
Crack eggs into a bowl. Add a splash of milk and whisk together with a fork. Heat a skillet over a medium-low flame. Melt 1/2 tbsp. of butter in the skillet. Pour the beaten eggs into the skillet. Let the eggs cook undisturbed until they begin to set, then stir them off the bottom of the pan gently. Continue cooking until the eggs are the consistency you like.

Stir cheese or any other additions into the eggs 1 or 2 minutes before you're going to serve them.

This recipe serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.

A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.

http://www.mrbreakfast.com/article.asp?a…

(be sure that you read the article above; it's got lots of good tips!)

2-3 large eggs, and about 1 to 1 and 1/2 oz of butter.

I use a saucepan rather than a frying pan, melt the butter over the lowest heat on the smallest burner. Break the eggs into a small bowl or jug and beat with a fork to break the yolks and mix. Pour the beaten eggs into the melted butter and stir continuously over the low heat until the consistency meets your requirements.

If you like it a bit richer add a small amount of cream just before the eggs solidify.

You can also add a small piece of smoked salmon, chopped finely (I don't know if that would be haram), and is best on buttered wholewheat toast.

Use however many eggs you wish. Use a nonstick frying pan and place on low heat (1-10 use a 3 1/2 to 4 with 1 being lowest heat) to warm while preparing eggs. Use a small amount of butter in the pan and let it melt while preparing eggs.

Crack eggs into a bowl and add a tablespoon of water. If cooking lots of eggs use more water. Add salt and pepper to taste. Beat eggs but don't over beat them, they do not have to look as if they are totally combined.

Add eggs to warmed pan and let sit on the burner for a few minutes undisturbed (check the bottom of the eggs and when there is a layer of cooked eggs, start to mix the eggs, gently but not thoroughly. Let sit again until the bottom has a layer of cooked eggs. Repeat until finished.

Remember, if the eggs are cooked all the way in the pan, by the time they get to the plate they are overcooked.

If you do this correctly, you will have light and fluffly eggs.

As you get more experienced, you will be able to add cooked onions, vegetables, cooked meats, cheese to your eggs and create great omelets.

Good luck and let us know how you do.

Hi

You are obviously a big fan of food and love to cook different foods with a passion.
I was not very good at cooking just some basic stuff which I liked. I was never brave enough to cook for other people until I came across a great recipe cook book where i just follow the instructions to get a fantastic result.

I have just bought an excellent recipe guide book online where I can cook food that the top restaurants do. I have not been able to cook fabulous food until now but boy I get all these compliments from my friends and love entertaining. You should see for yourself.

Bon apetit.

http://bit.ly/cookingrecipes2011

crack 2 or 3 eggs in a bowl.Scramble them up with a fork or a whisk and season with salt and pepper. Heat a little bit of oil in a nonstick pan until hot. Add the eggs and "scramble" until they are firm, not runny. Enjoy with toast!

Crack 2 eggs into a bowl and whisk with a fork. Fry in a little butter, stirring constantly until cooked. Add salt and pepper.

Own experience.