Scrambled Eggs

Caption

[edit] Background

Scrambled eggs are a basic breakfast food and are really easy to make. They key with them is patience and balance. And in case anyone was wondering, it was the egg that came first.

Submitted by --icepaxx 23:42, 30 June 2009 (UTC)

[edit] Let's Cook

[edit] Ingredients

[edit] Hardware

• Stove top pan
• Spatular
• Plate
• Bowl
• Fork

[edit] Software

• 2 Eggs
• Milk
• Salt/Pepper

[edit] Directions

1. Put pan on stove top over medium heat
2. While pan is heating, crack eggs into a bowl
3. For each egg, add in a splash of milk. The ratio should be like 5/1 egg to milk or less. Use the highest fat content milk you can, but down to 2% will work too.
4. Now use a fork and mix it all together. Don't beat the shit out of it, just mix it for about 30 seconds or until it's about 75% homogenized. If you don't mix it enough, you will have big white pieces of egg and big yellow pieces of egg. Mix it too much and you will have only a pale yellow color. Really I say 75% because it's middle of the road, but this is another time when you will have to figure out what you like.
5. This is when you should cut off a brick or two of butter into the pan and let that get melted.
6. Ok, now that your eggs are mixed and the pan is hot, this is when we add the salt. Only add the salt when you are ready to put it in the pan, you want the time between adding salt and cooking to be as short as possible. Just put a pinch or two of salt in there, mix it up real quick and start cookin.
7. Add it all to the pan at once. Use a spatular to move it around the pan trying to kind of scrape parts that are on the bottom and cooked a little more and let the uncooked part move onto the bottom to cook. The reason for medium heat and a slower cooking process is if it's too cold, it will be too tough and if you cook it too hot the eggs will let out all of their moisture and you'll be left with dried egg soup, with both would not be "good eats©".
8. After it gets to the point where it looks about halfway done, which would look like egg jelly basically without much to any liquid in the pan, crank the heat up to high and stir it around for about 30 seconds.
9. 'NUMBER ONE RULE FOR EGGS!' Take them out BEFORE they look done! If they look done in the pan, they will be overcooked when you go to eat them. After you see no watery stuff in the pan and they look like they might be a tiny bit uncooked, pour them out onto a pan.
10. After they're done cooking is when you want to add pepper if you like that. If you add it before you cook it tastes funny.

[edit] Important Notes

• Remember to add salt just before you put it in the pan
• Remember to take it out BEFORE it looks done

[edit] User Experiences

• If you want extra flavor, make some bacon for breakfast and cook the eggs in the bacon grease. Yummo!!