Page 11 - E-Modul Procedure Text

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How to Make Scrambled Eggs

 First, beat the eggs and whisk until the yolk and whites are thoroughly
combined.
 Add the milk or water, and whisk again. The eggs should be an even yellow
color, with no translucent spots or streaks.
 Next, gently preheat the pan. Brush a small nonstick skillet with olive oil, or
melt a little butter inside it. Warm the skillet over medium heat.
 Pour in the egg mixture, and let it cook for a few seconds, undisturbed.
 Then, pull a rubber spatula across the bottom of the pan to form large, soft

curds of scrambled eggs.
 Continue cooking over medium-low heat, folding and stirring the eggs every
few seconds.
 For a soft, creamy scramble, stop when the eggs are mostly set, but a little
liquid egg remains.
 Remove the pan from the heat, and season to taste with salt and pepper.
 And finally, the scrambled eggs is ready.

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