Ingredients for Betty Crocker 1950S Easy Scrambled Eggs
- 2 large eggs
- Milk
- Salt And Pepper
- 1 tablespoon butter
- Oregano
How to Make Betty Crocker 1950S Easy Scrambled Eggs
- Crack 2 large eggs into a bowl. Add 1 tablespoon of milk or water.
- Season with 1/4 teaspoon salt and a pinch of black pepper.
- Gently whisk the eggs with a fork until light and slightly frothy.
- Melt 1 tablespoon of butter in a non-stick skillet over medium heat. (The pan is ready when the butter is melted and foamy, but not browned).
- Pour the egg mixture into the heated skillet. Immediately reduce the heat to low.
- Let the eggs cook undisturbed for about 30 seconds, until the edges start to set.
- Using a spatula, gently push the cooked edges towards the center of the pan, tilting the pan to allow uncooked egg to flow underneath.
- Continue gently pushing and tilting the pan, cooking the eggs until they are mostly set but still slightly moist and glossy (about 5-7 minutes). Avoid overcooking!
- Once cooked, quickly transfer the scrambled eggs to a warm plate and serve immediately. Enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
55g
Carbs
0g
