Change your breakfast, change your life. Is that how the saying goes? It should, because once you can make the perfect scrambled eggs you won't look back. This go-to recipe is as quick and simple as it is good.
4 large fresh eggs, room temperature
1 tablespoon whole or 2% milk
1 dash salt and freshly ground black pepper
1 tablespoon unsalted butter
Crack the eggs into a medium size bowl.
Add the milk, salt and pepper and whisk for about 60 seconds.
Heat the butter, over medium heat, in an 8 or 10 inch non-stick skillet.
Add the egg mixture just when the butter begins to sizzle.
As the eggs begin to set, gently and slowly draw a wooden spatula or spoon though the center of the egg mixture and around the sides and bottom of the pan to form large, soft curds.
Continue to cook the eggs in this manner until the eggs are thickened and no visible liquid egg remains. Do not vigorously stir the eggs during this process.
Remove the pan from the heat and place the eggs on a serving platter.
Serve immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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