- 6 large eggs
- 6 teaspoons (1 teaspoon for each egg) low-fat milk – See Tips listed below
- 3 dashes of salt (1 dash for every two eggs)
- 1 Tablespoon butter for frying
- Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.
- In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.
- Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.
- Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
- Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique (“Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.”)
- Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. 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. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.
If you want to eliminate the liquid that builds up in your pan when scrambling eggs try substituting Club Soda for the milk that’s called for in your recipe.
Before serving food – warm the plate you’ll be using. Place in a warm oven or in warm water. A cold plate will suck the heat out of your food (especially eggs) very quickly. Remember just WARM not HOT.