American Diners always include good scrambled eggs – and I don’t mean the hastily scrambled eggs with dry brown bits that you made as a student. I mean the delightfully golden, creamy, and flavorful clouds of eggy goodness that you would find in a diner restuarant. Most people think that scrambled eggs are just a simple egg mixture scrambled together randomly. But with a few extra ingredients and tricks added to your scramble, you can make sure that your scrambled eggs level up from “college student quality” to “restaurant quality.” Here’s how…
Serving Size: 2
Prep Time: 2 minutes
Cook Time: 8 minutes
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4 large eggs
2 tablespoons milk
½ tablespoon butter
Salt and pepper to taste
¼ cup grated cheese (optional)
Spring onions or parsley to garnish
- Melt butter in a skillet or frying pan over medium heat.
- In a separate bowl, whisk together the milk, eggs, salt and pepper until thoroughly combined into a light, fluffy mixture.
- Pour the egg mixture into the frying pan until it fills the entire surface. Let it cook briefly until the edges are barely cooked and the center is still quite wet.
- Add the grated cheese (optional), and then begin to break the eggs apart by stirring the mixture. Work quickly to make sure that none of the pieces begin to brown or crisp.
- Take the pan off the heat when your eggs are 90% cooked, ensuring that your scramble is light, fluffy, and moist – without being too runny or too overcooked.
- Garnish with spring onions, parsley, or any other fresh herbs you prefer!