When my husband was recovering from knee surgery, I made him a lot of scrambled eggs. I figured protein was important for the healing process. At first, he wondered if they were too much trouble…which was when I realized, no, scrambled eggs are no trouble at all. Yes, they take a few minutes longer than a bowl of cottage cheese, but, trouble? None at all.
Eggs are great for gluten-free breakfasts, and good scrambled eggs can be the base for other dishes. Mix in some cooked and crumbled sausage or diced spinach (or other veggies) to jazz up your basic eggs.
Basic Scrambled Eggs
By June 1, 2013Published:
- Prep: 5 mins
- Cook: 5 mins
- Ready In: 10 mins
For fast gluten-free and high-protein breakfasts, nothing beats scrambled eggs.
- 2 eggs per person being served
- 2 teaspoons milk for each person being served; increase the milk by one teaspoon per egg if you're making a larger serving
- 1/4 teaspoon (approximately) salt
- generous pat of butter
- Break the eggs into a medium bowl. Add the milk. Add the salt. Whisk the eggs and milk thoroughly. Give them a good, long whisking. You want the mixture creamy.
- Heat a small skillet over medium-high for a minute or two. Get the pan hot. Add the butter and melt. When the butter is melted, immediately pour the egg mixture into the pan. Let cook for 15 − 20 seconds.
- Using long strokes, push the eggs from the edges of the pan toward the center. If your pan is hot enough, you will have long, ribbony strips of egg. Tilt the pan, if necessary, to get the uncooked eggs to the edges. Keep working your way around the edge of the pan until the eggs are all cooked (I like mine just a little loose at this point).
- Serve! I like to add a dash of pepper to my eggs. The husband is a Tabasco man.