Today's video is a very simple recipe that I make at least once a week. A couple of days ago I made it because my 10-year-old son was taking his writing FCAT and the night before told me: "Mom, my morning breakfast should be high protein. Can you please make scrambled eggs that are pure protein?" I couldn't help but laugh at the occurrences of this creature that has become a walking encyclopedia and speaks as if lecturing at an Ivy League college. Truth to be told: this recipe is prepared with butter, eggs and a splash of milk. The milk is the "magic" ingredient (a trick my mom passed to me), ensuring the eggs are as moist as the one served at five-star hotels.
__Read more ¿Qué más? __Easy stewed eggplant with a Latin twist you'll love (EXCLUSIVE VIDEO)
Embedded content: http://youtu.be/km6YKBMKLg4
Scrambled eggs
Makes 6 servings
ingredients
8 eggs, lightly beaten
2 tablespoons of butter
1/3 cup milk
salt
Preparation:
1. Preheat a non-stick skillet over medium heat and melt the butter, being careful not to brown or burn it, in which case the eggs color will change.
2. Add the eggs and cook, stirring constantly. The idea is that the eggs go curdling.
3. Once the eggs begin to curdle, add the milk and continue stirring.
4. The eggs will be ready once that nothing remains adhered to the pan.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
