Make it Yourself...Better Scrambled Eggs

Mixed-size brown eggs from the farm...
Eggs for scrambled eggs should be at room temperature.  By mixing a tablespoon of milk, cream or water with every egg you can make them more fluffy and tender.  Don’t stir them too often; they will become dry and crumbly.
If you are cooking them in a skillet, choose a shallow one so they will cook evenly and not get tough and dry before they are all cooked.
Here are two of our favorite methods for scrambling eggs.

Sue’s Scrambled Eggs
If your scrambled eggs are dry and tasteless, try this recipe.  Make sure your skillet is large enough for the amount you want to prepare.
For each egg: 
  1        Large  Egg
  1        Tablespoons Heavy Cream -- or whole milk
  ½       Tablespoon Fat -- Butter, lard, bacon fat
Break eggs into a bowl.  (I like a 2 cup measuring cup.)  Beat with a fork or egg beater, slightly (for a gold and white effect), or well (for a uniform yellow).
Heat fat in a moderately-hot skillet.  Pour in mixture and reduce heat to low.
Cook slowly, turning gently as mixture sets at bottom and side of pan.  Avoid constant stirring.
When cooked through but still moist (5-8 minutes), serve at once.
"Betty Crocker Good and Easy Cook Book - 1962"

Myrna’s Scrambled Eggs
 6 eggs
⅓ cup milk or light cream
½ teaspoon salt
Dash pepper
1 ½ tablespoon butter
Beat eggs, milk, salt, and pepper with fork
Another option, and this is what I always do, is to cook the eggs over boiling water in a double boiler. The eggs come out soft and fluffy and never brown. Much easier to do and need less watching so you are free to do other things. It will double the amount of time needed to cook the eggs to about 15 to 16 minutes.
 In a Skillet:  Heat butter in skillet till just hot enough to make a drop of water sizzle. Pour in egg mixture. Turn heat to low. Cook, stirring less if you want large pieces or more if you want smaller pieces. 7 to 8 minutes.
“Better Homes and Gardens 1962”    

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