Easy Scrambled Eggs
Scrambled eggs need little more than a pan, a fork and a few minutes. This entry gives three routes to the same plate: the classic pan method, a microwave bowl that sets the egg into a sandwich-sized patty, and a quick crack-and-stir method that skips the bowl. The scraping time sets the texture, from soft and loose to firm, so you decide how yours turn out.
Instructions
Heat a frying pan over medium heat. A non-stick or well-seasoned cast iron pan works best. Add enough butter, oil or cooking spray to coat the bottom.
Crack the eggs into a bowl and season with salt and pepper. If you like, add a little milk or water, and any other herbs or spices you want.
Beat the eggs gently with a fork or whisk for 15 to 20 seconds. The mixture does not need to be completely uniform.
Pour the eggs into the greased pan. Use a spatula or spoon to scrape the cooked egg gently from the bottom of the pan, avoiding metal tools on a Teflon pan.
Keep scraping until the eggs reach the texture you like. This takes anywhere from 30 seconds to 3 minutes or more, depending on the number of eggs, the pan and the heat.
For a microwave version, grease a bowl, crack in one or two eggs and mix gently. Microwave on high for 40 seconds to 2 minutes, watching closely, and stop when the whole mixture has risen somewhat. If it bursts, it cooked too long. The egg comes out in the shape of the bowl, which makes a neat patty for a sandwich.
For a one-pan version, heat a non-stick pan coated with butter, margarine, oil or spray over medium heat. Crack the eggs straight into the pan and start stirring at once while lightly sprinkling with salt for 5 seconds.
Keep stirring until the eggs are thoroughly scrambled and mixed. Turn off the heat and let the eggs sit for 1 minute to cool.
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