Best Scrambled Eggs
Best Scrambled Eggs is a gluten free and lacto ovo vegetarian side dish. One serving contains 88 calories, 7g of protein, and 6g of fat. This recipe serves 12 and costs 33 cents per serving. It is a very affordable recipe for fans of Southern food. 6 people were impressed by this recipe. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up black pepper, milk, salt, and a few other things to make it today. It is brought to you by Oh So Delicioso. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Scrambled Eggs , How to make Scrambled Eggs | Egg s, Best Scrambled Eggs Ever, and Best Scrambled Eggs.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp freshly ground black pepper
12 large eggs
1 tsp garlic salt
1/2 cup milk I usually just eye-ball it
2 tsp salt
Equipment:
blender
frying pan
spatula
Cooking instruction summary:
Instructions Crack eggs into a blender. Add remaining ingredients and pulse until smooth I always use a non-stick skillet, but spray it with nonstick spray for good measure. Heat your pan over medium heat and NOT ANY HOTTER! A hot pan makes for crusty dry eggs. Pour your egg mixture into the pan. Now comes the important part. Watch your eggs carefully. Using a plastic spatula pull the eggs from the outside of the pan inward, scraping the bottom. Once the eggs are mostly cooked you want to use a scoop and flip motion rather than a stirring motion. This will keep the eggs from being crumbly. I always turn off the heat just when I think they need 1 more minute. I find that if I cook them for that 1 more minute that they turn out dry. The eggs will continue to cook a bit after the heat is turned off. Serve immediately.
Step by step:
1. Crack eggs into a blender.
2. Add remaining ingredients and pulse until smooth
3. I always use a non-stick skillet, but spray it with nonstick spray for good measure.
4. Heat your pan over medium heat and NOT ANY HOTTER! A hot pan makes for crusty dry eggs.
5. Pour your egg mixture into the pan. Now comes the important part.
6. Watch your eggs carefully. Using a plastic spatula pull the eggs from the outside of the pan inward, scraping the bottom.
7. Once the eggs are mostly cooked you want to use a scoop and flip motion rather than a stirring motion. This will keep the eggs from being crumbly.
8. I always turn off the heat just when I think they need 1 more minute. I find that if I cook them for that 1 more minute that they turn out dry. The eggs will continue to cook a bit after the heat is turned off.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
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