Ingredients
- 2 large eggs
- 1 teaspoon milk
- Extra Olive oil or butter
- Salt and freshly ground black pepper
- Chopped chives or spring onion
Instructions
- Crack the eggs into a medium bowl and add in the milk.
- Coat the non-stick skillet with olive oil. Bring it to medium heat.
- Pour in the eggs and let them cook for a few seconds without stirring it.
- Pull a rubber spatula across the bottom of the pan to form large, soft curls of scrambled eggs.
- Continue cooking it over medium-low heat, folding and stirring the eggs every few seconds.
- Scrape the spatula along the bottom and sides of the skillet often to form more curds, preventing any part of the eggs from drying out.
- Remove it from the heat when the eggs are mostly set, but with a little liquid egg remains.
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