Scrambled Eggs is my go-to Fried Eggs recipe. This is particularly because it is light, very tasty and also and very easy to whip up. There are several methods of preparing Scrambled Eggs, this is my preferred method; with Milk and Vanilla Extract added for an incredibly amazing aroma, texture and taste.
In my experience 4 eggs tend to be the easiest to deal with in a standard medium-sized skillet/frying pan and scrambles the most evenly. For a small pan, 2 eggs might just be OK. If you have a very large skillet, try 6 at a time. Always use a pan or skillet with a nonstick coating or a well-seasoned cast iron pan for best results.
1/4 Cup Whole or Semi Skimmed Milk
1/2 Teaspoon Vanilla Extract
1.5 Tablespoons Butter
1/4 Teaspoon Sea Salt
Place a Skillet or frying pan on MEDIUM heat.
You shouldn’t rush the process, if the pan is too hot, the Eggs will cook too quickly and end up rubbery.
Add the butter…
Wait till the butter is completely melted but DO NOT BURN as this will discolour your Scrambled Eggs.
Whisk the Eggs, Milk, Vanilla Extract and Salt thoroughly…
Pour the Egg mix into the pan…
Wait till the Egg is set and bubbles begin to form on the top, then reduce the heat. Now, begin to scramble so the excess milk evaporates. To scramble, pull the outer cooked Eggs towards the centre of the Eggs. The uncooked Eggs will flood the area you pulled back, resulting in even heat distribution. Repeat this till the eggs are evenly cooked.
Turn off the heat when the Eggs are 90 percent cooked if you like it really soft or leave till complete doneness if you prefer it really solid….like mine..
Fast, Easy and Fluffy Scrambled Eggs in minutes! Look forward to reading from you when you’ve had the chance to try this recipe. See you soon!