Thursday, October 6, 2011

Scrambled Eggs

About twice a week, I have scrambled eggs for breakfast. They are fast and easy to make, are loaded with good protein, and very tasty. I'd like to share my method of making them will all of you:


Step 1: Get two bowls from the cupboard. Crack one whole egg and one egg white into one bowl. Use the other bowl for the shells and extra egg yolk. Use a fork to whisk the egg and egg whites together. Sprinkle with a little salt and pepper.


Step 2: Melt a sliver (and I mean a sliver) of butter in a non-stick pan. I could use PAM, but butter tastes and works better. Coat the entire bottom with a thin layer of the butter. Reduce heat to medium.


Step 3: Pour the beaten eggs into the pan on top of the butter. After a couple of seconds, begin lifting the edges of the eggs with a silicone spatula and push them toward the middle. It only takes about 45 seconds to cook the eggs. Make sure the heat isn't too high.


Step 4: Remove the eggs to an unused burner while they are still a little runny. They will keep cooking while you make your toast.


Step 5: Cut toast in half. Top each toast half with half the eggs. Serve with hot tea and fruit.


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