Here is an easy recipe for scrambled eggs for breakfast:
-Scramble six eggs (that’s two eggs per person). Optional: remove embryo sacks if you have issues eating unborn baby chickens.
-Chop onions and tomatoes. Optional ingredients: bell peppers, straw mushrooms, etc.
-Fry onion until cooked and slightly brown.
-Fry your other ingredients.
-Pour your eggs into the NON-STICK pan for better result. (Use wide, baking spatula to scrap/squeegie ALL egg from sides of your BIG bowl.)
-Let eggs cover bottom of pan entirely for three seconds.
-Use your WIDE, flat-top wooden spoon to gently scoop eggs off to one side of the pan and let remaining liquids cover bottom of pan and cook three seconds each time.
-Use rounded-tip, wooden spatular to gather cooked egg remnants from side of pan and back into eggs.
-Slide the cooked eggs into a container and serve while warm.
Tip: This technique is for those who like their scambled eggs in big chunks and moist, not crushed and dried. We had this for breakfast yesterday.
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