Don's Home > Food > Recipes > Scrambled Eggs Contact
Guidelines:
it’s really important that you crack eggs into a bowl and whisk before adding to your pan. Scrambled eggs are all about cooking low and slow — that’s how you can achieve creamy eggs. You want to take the pan off of the heat before your eggs have finished cooking. The eggs should look softly set and slightly runny in places.
Give the eggs a few seconds in the hot pan (off the heat)

At InspiredTaste.net they say,
"I’ve never understood why people add extras like milk, cream and even sour cream to eggs before cooking them. Milk and sour cream waters them down and to us, the cream is just unnecessary. " Sources:
Slow-Cooker Make-Ahead Scrambled Eggs Recipe with mushrooms, tomatoes, cheese and crumbled bacon - BettyCrocker.com
Scrambled Egg Recipes - Allrecipes.com

Return to Recipes

last updated 16 Jan 2009