Scrambled Eggs

Origin

Credit

United States

Gray Carper

Ingredients

    • 6 large eggs
    • 6 tsp (1 tsp for each egg) low-fat or soy milk
    • 3 dashes of salt (1 dash for every two eggs)
    • ¾ tsp cream of tartar (⅛ tsp for every two eggs)
    • 1 T butter

To Prepare

    1. Preheat a large frying pan to a setting just above medium (do not add butter yet).
    2. In a large mixing bowl, whisk together the eggs, milk, salt, cream of tartar, and perhaps most importantly, air! Beat for about 2 minutes to get enough air in there.
    3. Melt the butter in the frying pan. As the very last of the butter is liquefying, pour in the egg mixture.
    4. Do not stir immediately. Wait until the first hint of setting begins.
    5. Use a spatula to push eggs toward the center while tilting the skillet to distribute uncooked parts.
    6. Continue this motion as the eggs continue to set. Break apart large pieces as they form.
    7. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs and cook 15 to 25 seconds longer.
    8. Transfer eggs to serving plates.