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Thursday, November 5, 2009

Scrambled Eggs

1 tsp butter
2 eggs
2 tbsp milk
salt and pepper
1 1/2 tsp minced onions (optional)
1 tsp minced parsley (optional)
1/8 tsp dried tarragon (optional)

In a small bowl, cook butter on high 30 seconds or until melted.  In another small bowl whisk together eggs, milk and seasonings.  Pour into melted butter and cook on high 1 minute.  Stir to draw the firmer egg away from the edges toward the center and pushing the less cooked egg from the center towards the outsides.  Continue to cook 30-60 seconds longer, stirring once more until eggs are slightly softer than you like them.  They will continue to cook after removing from the microwave.

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