Scrambled Eggs

Our daughter, Tracy, frequently comments on how fluffy my scrambled eggs are. There’s nothing special about my technique, but here’s what I do:

Ingredients:

Eggs – 2 per person and one for Rocky

Melt butter in a fry pan over medium heat. Swirl pan to coat the bottom with the melted butter.

Milk – a splash (bigger splash for more eggs)

Salt – to taste

Hot sauce – to taste

Butter – about a tablespoon

Method:

Break eggs into a mixing bowl and whisk to break yolks and mix with whites. Add milk, salt and hot sauce and whisk again for about 10 seconds.

Pour eggs into the pan and stir gently with a silicone spatula. As you are stirring, move the spatula across the bottom of the pan to lift the cooked eggs. Keep stirring until eggs are 80 to 90% done. (They will continue to cook in the own heat.) Spoon out a bit for Rocky and let his cool while everyone else dishes up. Enjoy.

Optional add ins for when eggs are half ways cooked:

Diced ham

Diced tomatoes (seeds removed)

Diced peppers

Green or red onions

Shredded cheese.

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