Introduction: Secret to Great Scrambled Eggs

These eggs will be light, fluffy, oh so yummy and will cook in only a few minutes!

Step 1: Tools and Ingredients

Tools:
Non-stick pan
Rubber spatula
fork (or small whisk)
bowl or large mug

Ingredients:
3 eggs
1 Tablespoon of butter
1/4 cup of cottage cheese

Step 2: Crack Eggs

Crack eggs into your container

Step 3: Add Cottage Cheese

Use a fork to add approximately 1/4 cup of cottage cheese to the container holding the eggs.

Step 4:

Mix eggs with fork (or whisk) until the mixture is a uniform yellow color.
Note: you will see white chunks of cottage cheese but the egg whites and egg yolk need to be fully incorporated.

Step 5: Heat Pan

Heat pan slightly above medium heat and add butter to pan.

Step 6: Add Eggs to Pan

Once the butter is melted, mix the eggs one more time in case anything has separated.
Pour eggs into pan.
Use your rubber spatula to get all of the egg mixture into the pan.

Step 7: Cook Eggs

As the eggs are cooking scrap from the side of the pan to the center.  Repeat all around the pan.

Step 8: Continue Cooking

If you see any large piece of eggs that are still very wet and undercooked use the spatula to flip them over.
Continue stirring and flipping over pieces which are runny or very wet looking.

Step 9: Check for Doneness

You want to make sure that none of the eggs are still runny or very wet looking. 
You do not want to cook the eggs so long that they are dry, the eggs should still glisten and look damp but not wet.

Step 10: Yummy Eggs

Your eggs are ready to be enjoyed!

I only used three eggs so the total cooking time was less than 3 minutes.  This recipe can easily be scaled up or down, depending on how many eggs you want in your scrabled eggs.

Comments

author
Dream Dragon (author)2012-04-12

That does look tasty, the best scrambled eggs I EVER had were made using the steam wand of a coffee machine.

author
l8nite (author)2012-04-08

I like to use an immersion blender to really aerate the egg mixture then cook them low and slow. Thank you for sharing your technique.

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