Posted on 04/16/2014 5:54:51 PM PDT by kingattax
That's the version most cook books offer. A little water can be used instead of milk. Mixing them in pan are not scrambled eggs, rather they're mixed eggs. But to egg lovers (and I'm one) they're good any way you make them.
This is how my grandfather did it. He’d let them sit for fifteen or twenty seconds in the pan, then drag a spatula through them, letting the runny uncooked part fill the gap made by the spatula. Then he’d leave them be another fifteen seconds, and repeat. So light and fluffy, the very best way to make them. He got very cross if he saw someone continually agitating the eggs.
I just use a dab because my skillets are well seasoned. By the way, I love belonging to a chat site on which we discuss the nuances of bacon grease.
I might give that a try. I love my cast iron, but they do get heavy.
My favorite egg breakfast is one diced potato, 1/2 diced onion, 1/2 diced pepper and some ham diced up. season with salt/pepper and some garlic.
Cook all that in some olive oil until it has a home-fries consistency, add some cheese and jalapeños then dump in a 1/2 dozen scrambled eggs and cook until everything solidifies.
Good for two or three people.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.