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How to Make Stovetop Scrambled Eggs
Scrambled eggs are one of the most versatile breakfast dishes to prepare. They’re delicious plain, garnished with finely chopped herbs, or dressed up with caramelized onion, sauteed mushrooms and/or grated cheese.
Things You'll Need
A good non-stick pan
Salt and pepper
Whisk or fork
Cooking spray or butter
To prepare a single serving of scrambled eggs, crack two or three eggs into a bowl and add some salt and pepper.
Gently whisk the eggs, breaking up yolks, until you have a nice frothy liquid.
Spray a non-stick pan with cooking spray or add a small amount of butter. Heat pan over medium-high heat until hot enough to sizzle a drop of water. Pour in the egg mixture and reduce the heat to medium-low.
Gently move the eggs across the bottom of the pan with a spatula, forming soft curds. For larger curds, let the eggs set a little longer. For smaller curds, stir more frequently. You may need to shift the pan from time to time to redistribute the uncooked egg mixture.
Continue stirring until there is no more liquid egg in the pan, but before the eggs appear dry. Immediately remove the eggs and plate.
If you want to elevate you scrambled eggs a bit, you can fold in any number of ingredients from
fine herbs to ratatouille. Just make sure that whatever ingredients you add are fully cooked and incorporate them near the end of the cooking process.