Scrambled Eggs


2 eggs per person

1 tbs milk per egg

Salt and white pepper to taste


In a large bowl, beat the eggs and milk until smooth.

Warm your lightly greased skillet over medium heat.

Pour in the egg mixture and gently move a spatula across the bottom of the pan as the eggs begin to set.

Continue to run the spatula along the entire bottom of the pan until the eggs are cooked. (no visible liquid)

Scrambled eggs can be kept in a 200ºF oven for up to ½ hour in a covered casserole.


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