Saturday, January 30, 2010

Karen's Deluxe Scrambled Eggs

When I was 12, on weekends I'd make scrambled eggs. Soon my Mom or Dad would be in the kitchen, checking out what I was doing, and sniffing the air.

"Honey, can I have those? They look sooooo good." (sniff sniff)

I'd cave, give up the plate, and start again, only to give up that plate too.

"Can't I EAT?!" I'd wail. My 12 year old self didn't have the foresight to just make them for everyone at once.

These days, I still love really good scrambled eggs. They aren't hard at all, and with the addition of cheese, some good deli ham, and diced green onion, they are more like a scrambled omlette.

To make them for 2 you need the following:

6 eggs
2 Tbsp milk
2 tsp butter
1 green onion, thinly sliced
2 pieces of shaved deli ham, cut into small pieces
1/4 cup Cheddar cheese

Beat the eggs with the milk in a bowl, and set aside.

Melt the butter in a fry pan over medium low heat. If you have a non stick pan, you could probably just spray the pan with Pam or something. I don't have non stick. Pour the eggs into the pan.

The secret to good scrambled eggs is cooking them slowly on low heat. Watch them carefully, stirring every now and then. Don't break up the curds too much. They should never, ever, get brown. When the eggs are still a bit juicy but just about finished, sprinkle in the green onion, ham, and cheese. Remove them from the pan immediately so they don't continue cooking.


Serves 2-3
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