Scrambled Eggs
Scrambled eggs is a simple and easy-to-make dish. Most beginners can finish in just 5 minutes.
Ingredients and Tools
- Eggs (preferably pasteurized)
- Milk
Measurements
- Eggs 4
- Milk 30ml
- Cooking oil 10ml
Steps
- Add milk and 5ml cooking oil to the eggs and whisk until well combined, set aside
- Heat a flat pan over high heat for about 30s, add 5ml cooking oil
- Heat for 30s, then turn to low heat and add the beaten eggs
- Let sit in the pan for 5 seconds, then use a spatula to slowly push the egg mixture from the edges toward the center
- Stir-fry until the eggs are mostly set, then turn off the heat and plate
Notes
- Finally, season with some black pepper or salt to taste. Reference materials
- Tianchen Kitchen If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.