My mom makes Scrambled eggs all the time for our little family breakfasts and lunches. This recipe have been in our family for generations, I hope you can enjoy this as much as my family and I do.
8 TBSP of milk
1 Teaspoon of unsalted butter
Freshly chopped chives
How to make Hetty’s Scrambled Eggs;
Crack 8 eggs into a bowl, add 8 TBSP of milk( or water), season with salt, pepper and freshly chopped chives. Whisk it all well together. Use about a teaspoon of butter and through into a skillet on high heat. When the butter is melted evenly around the skillet, add the egg-mixture. Set the heat to low, and move the mixture around in the panto scrape the cooked eggs from the bottom to the top. Do this over and over again, until it’s perfectly cooked. It’s important to always keep it moving. This keeps the eggs from getting burned or browned. Remove the skillet from the heat when the eggs are perfectly done and scrambled. Add it into a mixing bowl and serve it up. It’s perfect at as lunch, brunch or breakfast. Scrambled eggs can be served cold as well as warm. But it’s best served warm.