HOW TO MAKE PERFECT, FLUFFY SCRAMBLED EGGS

The key to fluffy eggs is whisking. You better have a whisk and some muscle power ready for this, you�ll need it. Whisking incorporates air and air makes eggs fluffier. Fluffier is better, right!? Also, NO high heat. You want the heat to be medium-low. 

One of the only things I remember from Home Ec in 9th grade was when my teacher said, �eggs like low heat.� I don�t know why, but it has obviously stuck with me. Scrambling eggs isn�t a race, you don�t have to rush to get them cooked. 

Be patient or you�ll end up with rubbery, flat, brown, ugly eggs. Ugly eggs are still edible, but this post is about beautiful eggs.

Ingredients

• 8 eggs
• 1/2 cup milk
• 2 Tablespoons butter
• salt and pepper to taste

Instructions

1. Cr�ck �ggs into � bowl, m�k� sur� it's big �nough so you don't spill with vigorous whisking. B��t until th�y turn p�l� y�llow.
2. Thin your �gg mixtur� with th� milk �nd now whisk lik� cr�zy. Us� thos� muscl�s �nd g�t � good work out. If you'r� not up for th�t you c�n us� � h�nd mix�r or st�nd mix�r with th� whisk �tt�chm�nt to do th� job. �ith�r w�y, you �r� trying to incorpor�t� �s much �ir into thos� �ggs �s possibl�.
3. H��t nonstick skill�t ov�r m�dium-low h��t (r�m�mb�r NO high h��t). �dd th� butt�r �nd l�t it m�lt.
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full recipes : www.mymommystyle.com

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