Scrambled Eggs by FlipMo

Today we're going back to basics. Scrambled eggs is so devastatingly easy to make that there is no excuse at all to not be able to pull this off. It requires practically nothing else besides eggs and heat. Today however I'm going wild and enjoying my eggs made with milk with a side of bacon on some nice wholemeal bread. The following fed myself and a guest quite nicely.

You can make your eggs without any extra fluids at all, or you can opt to use cream or milk or probably even water. depending on what you use and how long you cook your eggs you'll get different consistencies.

What to we need to start off with?

Ingredients

• 4 eggs
• milk
• bacon
• butter
• toastable bread
• and of course seasoning.

Method

First things first, set stoveplate to a low heat setting and apply some butter and let that melt whie you prepare your eggs. Don't go nuts and set it to a high seting, you want to cook them slowly, it only take 2 or 3 minutes anyway. High heat will make your eggs too crumbly and granulated.

EDIT: Several posters have suggested cooking the bacon first and using the grease to cook the eggs in. This is a good idea that I overlooked for some reason. Thanks guys!

Whack your eggs into a bowl and add some milk. How much milk? Just a little bit. 1-2 tablespoons per egg perhaps. I don't know exactly. You are ON YOUR OWN.

Add a pinch or two of salt, some few twists from your favourite pepper grinder. Now grab a fork and break up the eggs so it looks like this. No need to whip it, just make sure the yolk is broken and stir it around some.

Now enjoy a glass of milk. Mmmm tasty and rich with calcium!

By now your pan should be ready. Remember, not to hot or your eggs will go firm too quickly. Pour your egg mixture into the pan, nothing much will happen.

Keep a watchful eye on your eggs, while gently scraping the bottom of the pan with a large wooden fork or spoon or other suitable tool. The point is to pull up the egg that is firming at the bottom of the pan and let the runny stuff get to the bottom. Keep softly stirring and pulling up egg until you are happy with the consinstency of your eggs. Feel free to tilt the pan around a little bit to help out. It's at this point you might add some tabasco for a little punch or anything else that you might fancy. Lemon perhaps for some zing? Yossarko might choose to deep-fry his scrambled eggs with chocolate right about here.

Rock out some bacon while your bread is in the toaster...

...and combine!

EDIT: Friendly tips from egg loving goons. So as it all makes it to the archive As usual the key to making something exceptional out of something basic is just to go nuts and experiment, or take head of good advice. quote: SecState came out of the closet to say: They're really good scrambled with onions and tomatoes, too, served on toast...

withak came out of the closet to say: I like to put cheese and onions and tiny bit of oregano in mine too.

Nimb00da came out of the closet to say: I'm really looking forward to cooking breakfast in my parents' kitchen when I get home from college. I'm easily the greatest breakfast cook I know. Some good things to put in scrambled eggs:

Salsa Onions Green peppers Lipton onion soup mix (weird, I know, but good) My grampa's scrambled-egg seasoning- I have no idea what's in it but it rocks

Also, if you want a really good thing to go with breakfast, you can make yourself my patended Pride of the Spaniard Love Beans- get a can of chick peas, drain it, pile it into a frying pan, and pour in a shitload of taco sauce or salsa, and cook on high while stirring to keep the beans from burning. When it's finished, you're left with a spicy pile of beans that goes great with eggs.

Also, bake a shitload of potatos beforehand, wrap them in tinfoil, and put them in your fridge. They'll keep forever, and when you want homefries, all you have to do is chop one up real small and throw it in a pan with salt and pepper. For breakfast, grease your pan with butter. For dinner (goes really well with steak), use vegetable oil.

MrB_On_Tv came out of the closet to say: Tabasco or Franks hot sauce are always good on eggs. Nothing like starting the day by killing anything that might be living in your throte.

Arkadyevna came out of the closet to say: Cherry tomatoes cut in half Fresh basil leaves ripped to bits -> Add them when the eggs are almost done and just heat them through, use lots of fresh ground black pepper too.

Best served on granary toast. Yum!

Oh and a little bit of Dijon or English mustard added to plain eggs really gives them a lift

TheCaptn came out of the closet to say: OP is more or less how I make curried eggs. Just a little less milk, add some curry powder, chopped parsley and a little splash of soy sauce.

Captain Lou came out of the closet to say: Make a chiptle mayonaise using chipotle powder, make your scrambled eggs (maybe put some cilantro in them, just a bit), put the chipotle mayo on a toasted roll, put scrambled eggs inside, add lettuce, tomatoe, avocado. OH GOOD GOD THIS IS TASTY.

chimplo came out of the closet to say: PS for those on a diet who want a healthier scrambled egg, use two egg whites and 1 full egg, dont use butter, instead use a few sprays of low-cal oil.

The Ampersand came out of the closet to say: I like to make my scrambled eggs with cheese, a bit of sour cream, and some jalapeno tabasco sauce. Yummy!

Cyborganizer came out of the closet to say: Don't stir the eggs so much or else they'll lose a lot of fluffiness. I like to put cream cheese in mine...add it right at the end and mix it in.