Nov 8, 2009

Breakfast is Served

It's Sunday morning, you wake up, the sun is shining and you're feeling good, really good. You glance at the cereal box and it just isn't going to cut it. You're longing for something more, something like fresh scrambled eggs, luscious bacon, buttered toast and hot black coffee.

But if you're like me you've mastered all of the above except the scrambled eggs which sometimes come out great and others come out dry and tasteless. Here's how to do it the right way...and have some fun with it. Throw on some good music like something you might hear in a fifties diner and enjoy yourself.

The Perfect Scrambled Eggs

2-4 Eggs
2 tablespoons butter
Salt & Pepper

Step 1:
Heat a non-stick pan at low heat and melt 2 tablespoons of butter. Crack two-four eggs onto the pan and let them sit for about 30 seconds. Then gently split the yokes massaging the eggs around the pan with a rubber spatula. The trick is to keep the whites white and the yokes yellow and moist or you will lose all the flavor. And while the eggs are still wet now is the time to add your herbs, salt, pepper or cheese.

Step 2:

You will know the eggs are done (about two minutes) when the eggs are a bit runny and still moist, just a little underdone. Serve with toast, bacon or sausage and don't forget the hot black coffee to help ease last nights indulgences.

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