Basic Scrambled Eggs

easy, filling egg dish

about 10 minutes total / serves 1-2 people

Scrambled eggs are a versatile dish, since you can eat them alone as breakfast, or mix them into other foods to add texture and flavor.

This is a very simple recipe, for basic scrambled eggs. I tend to serve it over a bed of fresh chopped tomatoes, but that's entirely up to you.

created: Sunday, May 27, 2007 (PST)

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Ingredients

2-3 eggs (room remperature is preferable)
optional herbs to taste (try oregano)
optional 3 tbsps of milk/cream (makes it fluffier)
a little olive oil (for frying)

Directions

Crack the eggs into a mixing bowl. Add herbs if desired, and milk/cream at this point.

Beat vigorously with a fork for about 2 minutes, trying to break any localized collections of egg-white (they will cause an uneven texture in the scrambled eggs).

Pre-heat pan with thin layer of olive oil on low-medium heat for a couple of minutes, then slowly and evenly pour the egg mixture into the pan.

Fry the mixture for 3-4 minutes, constantly mixing it and breaking it apart with a spatula.

Eggs are ready when there is almost no liquid left in the pan, and they are yellow/golden.