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Source: FamilyTime Favorites

Perfect Scrambled Eggs
Kids love to cook scrambled eggs -- and as easy as they are to make, they teach useful cooking skills.
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Serves: 1 to 2
Prep Time: 5 minutes
Cook Time: about 5 minutes
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2 large eggs
2 tablespoons milk
Salt and pepper, to taste
1 teaspoon butter

Crack the eggs one at a time into a small bowl. Remove any pieces of broken shells, if necessary. (This is a good method to insure no shells sneak into the eggs.) Transfer the eggs as you crack them to a mixing bowl.

Add the milk and salt and pepper. Whisk with a wire whisk or fork just until blended.

In a 6- to 8-inch skillet or omelet pan, melt the butter over medium-high heat. When the butter begins to sizzle, pour the eggs into the pan.

Lower the heat to medium.

As the eggs begin to set, gently draw an inverted pancake turner or wooden spoon across the bottom of the pan to form large, soft curds. Tilt the pan as necessary to distribute the runny, uncooked egg into the set curds.

Continue cooking until the eggs are thickened and no visible liquid remains. Stir often. Don't be tempted to increase the heat level. Eggs should cook relatively slowly or they will become watery.

Serve immediately to avoid overcooking or drying out.

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