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Scrambled Eggs
Date: May 20th, 2025
Reason for Cooking: Needed a quick breakfast but wanted to do it right instead of rushing it.
What I Learned:
Low heat = creamy eggs. Stirring constantly gave the soft texture I was aiming for.
What Worked Well:
Whisking eggs thoroughly and adding a splash of milk helped make it fluffy. Using butter instead of oil gave it richer flavor.
What Didn't Work:
First batch was too dry because I left it on heat too long. Eggs cook fast!
Adjustments Made:
Added onions and a bit of cheddar cheese to make it more flavorful.
What I'd Do Differently:
Use nonstick pan always. Remove from heat a little earlier next time to finish cooking from residual heat.
Recipe:
Ingredients:
2 eggs
1 tbsp milk
½ tbsp butter
Salt and pepper
Optional: chives, shredded cheese
Steps:
Whisk eggs with milk, salt, and pepper.
Heat butter in nonstick pan over low heat.
Add eggs, stir constantly until just set.
Top with onions and cheese.