Perfect Scrambled Eggs
IT MAY SEEM A LITTLE ODD TO OFFER A RECIPE FOR THE BEST SCRAMBLED EGGS EXCEPT THAT BEFORE WE EAT LUNCH OR DINNER, WE EAT BREAKFAST.
And, the key to the best eggs ever is Elizabeth’s Blending Fork. Spice up this easy way to make scrambled eggs by adding your favorite cheese, herbs and salsa. We won’t tell anyone if you want to top your eggs off with a heapin’ helping of pulled pork!
- 2 teaspoons olive oil or butter
- 4 large eggs, washed
- Salt and pepper to taste
- Heat olive oil or butter in a heavy-duty nonstick skillet over medium heat until hot. Crack eggs into the pan. Using the Blending Fork, gently mix yolk and whites and “scramble” the eggs. Pull the eggs across the pan, mixing and forming large soft curds as they cook. If adding cheese or herbs, sprinkle over whole pan.
- Continue to fold eggs until thickened and there is no visible liquid. Do not stir constantly.
- Remove from heat. Serve immediately.
Serving Size 2