How to Make "Disappearing" Fluffy Scrambled Eggs~~Delicious

Here is an easy quick way to make a yummy healthy scrambled egg breakfast/lunch or dinner.

Eggs have been given the green light again as a very healthy protein food, so reach for them often ...guilt-free!
Don't limit it to breakfast either! You can spoon the eggs into tortillas and add some salsa and sour cream for a yummy egg burrito for a quick and easy lunch, or put it into a casserole dish and add a few of the optional ingredients listed, and bake, for a yummy dinnertime meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Probably two to three eggs for each person you are feeding will be plenty.
• salt and pepper
• 2% milk or canned evaporated milk. I use about 1/4 cup per every 4 eggs.
• A small amount of cooking oil or nonstick spray for the frying pan.
• a frying pan large enough to hold the eggs and milk with room to stir without overflowing onto the stovetop.
• OPTIONAL additions:
• Shredded cheese, any flavor
• Cooked chopped meat such as ham, bacon, ground beef, fajita beef strips or grilled chicken strips cut in bite-sized pieces, ground sausage, sliced brats or cocktail weiners.
• Salsa
• Sour cream
• Sliced avocado
• Red onion, chopped
• Cayenne pepper
• Red pepper flakes
• Sliced jalapenos
• Chopped frozen spinach, very well drained
• Broccoli bits
• Frozen potatoes such as hash browns or cubed potatoes

1. Spray your frying pan with nonstick spray, or pour a bit of cooking oil into the bottom. Heat to medium heat while beating eggs in the bowl in step 2.

2. In a mixing bowl, crack all the eggs and add half the milk.
   Stir/beat with a fork to break up the yolks and blend with the egg whites, where you cannot tell one from the other and the result is a nice creamy yellow color. (Using a hand mixer would be a good idea here if you have one, but not necessary.)

3. Carefully pour all the beaten egg mixture into the medium hot pan. Stir with a long handled large spoon for the first half of the cooking time, and be sure to scrape the bottom continually, while the eggs begin to set up.

4. When the eggs look about half cooked, add the remaining milk at little at a time while stirring constantly, so you can stop and let the liquid absorb before continuing. I usually switch to a spatula at this point, since scraping the bottom to prevent sticking is more efficient than the spoon.
   This is also the right time to add all the extra ingredients you wish so that it gets nicely incorporated into the eggs.
   I listed some ingredients (such as avocados and sour cream) that would be added as a topping rather than cooked in, but most of the rest can be added while cooking. Plain scrambled eggs with salt and pepper is yummy, but one or more added ingredients can add interest and color for a nice variation to this classic.

5. Once you have added any extra ingredients, continue stirring and scraping the bottom of the pan, lowering the heat as the eggs get closer to being done, to a low heat.
   Never leave the pan alone, since the eggs will burn quickly if not carefully attended. Continue stirring and cooking on low, till all the liquid is absorbed.
   When the eggs look light and fluffy and soft like little yellow clouds,and there is no remaining liquid, and the ingredients you have added look like they are heated through and well blended, remove the pan from the burner.
   Serve while hot. You will be surprised how fast this is gone! I never have leftovers!