Stovetop Scrambled Eggs 2 Eggs 30 mL (2 tbsp) Milk To taste Salt and pepper 5 mL (1 tsp) Butter Whisk together eggs, milk and seasonings (picture A). Heat skillet over medium-high heat until hot enough to sizzle a drop of water. Melt butter in skillet. Pour in egg mixture and immediately reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds (picture B). Cook until eggs are thickened and no visible liquid egg remains, but they are still moist (picture C). Preparation time: 2 minutes. Cooking time: 2 minutes. Nutrients per serving (2 eggs): Calories: 197 Protein: 13.5 g Carbohydrate: 2.7 g Fat: 14.3 g Tips Although it's best to serve scrambled eggs immediately after cooking, you can hold them for a short time by placing them over a pan of hot water and covering rather than placing over direct heat. Slow cooking will give you perfect scrambled eggs that are fluffy, creamy and thick. In most egg-based recipes, you can substitute 1 or 2 egg whites for a whole egg. For scrambled eggs, you can use 1 whole egg and any number of whites.
Variations Scramble eggs with 125 mL (1/2 cup) shredded or cubed Cheddar or Mozzarella cheese. Scramble eggs with 50 mL (1/4 cup) each well-drained mild salsa and shredded cheese. Sauté 1 small zucchini and 1 small onion in 15 mL (1 tbsp) butter, until softened. Add 1 can (398 mL / 14 oz) spaghetti sauce with garden vegetables; simmer for 5 minutes; set aside. Scramble 6 eggs with 75 mL (1/3 cup) milk. Spoon spaghetti sauce mixture over eggs. Makes 6 servings. Melt 5 mL (1 tsp) butter in a skillet. Break 1 slice of bread in small pieces and add to skillet, stirring until golden. Add 1 or 2 eggs and scramble until set but not dry.
Microwave Scrambled Eggs 2 Eggs 30 mL (2 tbsp) Milk To taste Salt and pepper 5 mL (1 tsp) Butter In microwave container, whisk ingredients together. Cover with plastic wrap, leaving a small steam vent. Microwave on MEDIUM-HIGH (70%) for 1 minute 30 seconds to 1 minute 45 seconds, stirring several times during cooking. Cover and let stand 30 seconds to 1 minute before serving. Eggs will look slightly moist, but will finish cooking upon standing. Makes 1 serving.   Tips Choose a good quality microwavable container. Round shapes work best for cooking eggs. Since eggs cook rapidly, they can easily become overcooked or toughened when microwaved. To avoid this, use MEDIUM (50%) settings for egg dishes. Also, undercook slightly and allow for standing time to complete the cooking process. Use a mug to scramble eggs in and eat from.
Nutrients per serving (2 eggs): Calories: 197 Protein: 13.5 g Carbohydrate: 2.7 g Fat: 14.3 g
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