Easy Scrambled Eggs Recipe2015-05-13
- Servings : 2
- Prep Time : 5m
- Cook Time : 2m
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How to make the best, hotel/restaurant style scrambled eggs
Where have you gotten the best scrabled eggs you’ve ever had? Chances are you haven’t made the best at home. The best scrambled eggs always come from a good hotel or restaurant. And try as you may, you’re never able to get the same results at home. For years you’ve used the standard recipe of eggs, milk, and maybe a little butter in the pan. And the results have always been ok at best.
Here’s the secret to awesome restaurant/hotel style scrambled eggs. Don’t use milk! That’s right. The key to awesome scrambled eggs is to skip the milk, and use 1 tablespoon of butter per egg, and 1 teaspoon of margarine or whipped butter per egg. All the milk you’ve always been adding has only served to thin out the taste and consistence of the eggs, while causing you to overcook them. By using just a tablespoon of water and teaspoon of margarine per egg, the eggs stay true to their real taste and consistency.
Another big key is to not add salt and pepper until after the eggs are cooked.
What do you have to lose? Take a couple of eggs and try this recipe now and see what a difference it makes. Quite simply, this easy scrambled eggs recipe will be the best you’ve ever made.
- 4 large eggs
- 4 tablespoons of water
- 4 teaspoons of room temperature margarine or whipped butter
- Salt and pepper to taste
In large bowl, whisk together the eggs and water. Whisk very well so you have and smooth consistency and lots of tiny air bubbles
Place a non-stick skillet or pan over medium heat and melt the butter or margarine in the pan. Add the eggs.
Stir constantly and gently. As eggs begin to cook, scrape from the edges inward. Eggs will cook in 2-4 minutes and will have a nice creamy consistency when done. No liquid will remain. Add salt and pepper after eggs are cooked.