6 - 8 eggs
1/2 - 3/4 c. milk or cream
1/2 tsp. salt
1 1/2 Tbsp. butter or margarine
Perfect scrambled eggs should be light and creamy. For the best results, beat eggs very well before cooking and cook over very low heat. These eggs cook up silky smooth and delicious. But leave yourself plenty of time for preparation.
Yield: 5 servings
In a medium mixing bowl, beat eggs lightly. Add milk (or cream) and salt. In a skillet over low heat, melt butter or margarine. Pour egg mixture into casserole and let cook over very low heat. Using a wooden spoon, stir gently. (Very low heat is important; cooked over high heat, scrambled eggs can become grainy.) It will take about 20 minutes before the eggs are set and ready to eat.
Serve with smoked salmon, eel, or ham. Or with a side of toast.
Submitted by Gretchen Grant Contributed on: and modified on Sunday March 27th, 2011