I always wondered how to make the best, pretty, scrambled eggs. So this recipe came from a article I came across at work today about New England B&Bs. I wonder what the pinch of cream of tartar does? Make them fluffy?
Scrambled Eggs
Ingredients:4 large eggs
2 tablespoons milk
Pinch of cream of tartar
Salt
Freshly ground black pepper
1 tablespoon butter
Directions:
In large bowl, whisk the eggs with the milk, cream of tartar and salt. With a whisk, beat vigorously for 2 minutes or until eggs are evenly colored and slightly froth. Do not overbeat eggs. Heat a large nonstick skillet over medium heat. Spray skillet with nonstick cooking spray and add butter. When butter is melted, pour in egg mixture. Allow to cook for 1 minute or until the bottom of the egg mixture is just starting to set. Place the edge of a spatula at the edge of the egg mixture and push spatula through to the opposite edge, allowing uncooked egg to redistribute. Continue this until egg mixture is no longer runny. Season with salt and pepper to taste and transfer to a serving plate. Serve warm.
Serves 2
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