Ingredients for Betty Crocker 1950S Easy Scrambled Eggs
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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!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
55g
Carbs
0g
