Perfect scrambled eggs. to go with the tomato recipe
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.
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 hot 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.
"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.
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