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Perfect scrambled eggs

OK this is foolproof. Because I just made it (for dinner) and it’s like freaking easy. At least now amandina* can respectably cook scrambled eggs + asparagus. Awesomeeee. Guess what S is having for breakfast tomorrow? Haha! I cheated, I went to 360 and asked them to just put all the ingredients required for a salmon sandwich into my cart. Ended up with sour dough, smoked salmon, cream cheese and avocado. Threw in some asparagus and cherry tomatoes as well (since I know how to cook them. HAHA.

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This recipe serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique (“Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.”)

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.

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