Shake Em Up Scrambled Eggs Food

LIFE CHANGING SOFT SCRAMBLED EGGS

Steps:

• Melt the butter in a medium-sized non-stick skillet over medium-low heat. We want the butter to pretty much coat the whole pan.
• Whisk the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. ZERO STICKAGE. This is good.
• Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Don't flip the curds over. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
• When the eggs are barely set and you have some big folds of heavenly soft scrambled eggs laying in the pan, remove from heat. Serve on a breakfast sandwich or with your bowls or just by themselves. SO. AMAZINGLY. GOOD.

SHAKE-'EM-UP SCRAMBLED EGGS

Steps:

• Wash the tomato. Chop tomato into small pieces on the cutting board, using the knife. Put tomato pieces in the clean jar.
• Crack the eggs on side of jar, letting eggs slip into jar. Add the cheese and salt to tomato pieces and eggs. Cover jar tightly with the lid and shake well.
• Put the margarine in the skillet. Heat over medium heat until margarine is melted (you can tilt the skillet so inside of skillet will be coated with margarine).
• Pour the egg mixture into skillet and cook without stirring. Stir eggs gently with the pancake turner when eggs in bottom of pan start to get firm. Cook 5 to 8 minutes longer or until eggs are slightly firm but not runny.
• Toast the bread in the toaster. Cut each toast slice in half, on the cutting board, using the knife. Serve scrambled eggs over toast slices.

SIMPLE SCRAMBLED EGGS

Steps:

• Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
• Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.