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Scrambed eggs are a mainstay of the breakfast meal in most homes. Breakfast foods seem to be favorites among many of us. With hectic work schedules, both spouses working, and busy teenagers, it seemed our favorite breakfast items were being reserved for weekends. Not to be outdone, breakfast for dinner was born! Scrambled eggs are no longer limited to breakfast and can make a wonderful evening meal entree.

Everyone seems to have their own way of making scrambled eggs. I learned mine from my mother, one of the few things I was able to get her to show me how she made while I was growing up. To this day, I do not like my basic scrambled eggs any other way.

I have came up with several variations to scrambled eggs over the years, but I begin most all of them with my basic scrambled eggs. Some variations have been inspired by friends and others were inspired by laziness at the end of a very tiring day. Listed below are my basic scrambled eggs, followed by a few of these variations.

BASIC SCRAMBLED EGGS

I always made my scrambled eggs by the eyeball method but allowed two eggs per person. I have created the following recipe to feed four, estimating in a true measurement the amount of milk I use. These scrambled eggs are meant to be accompanied by a breakfast meat and toast, or other breakfast food choices.

INGREDIENTS:

2 Tablespoons butter or margarine

8 Eggs

2 Tablespoons milk

Salt and Black pepper, to taste

DIRECTIONS:

1. Place the butter or margarine in a twelve inch skillet on the stove burner but wait to heat it.

2. Break 8 eggs into a medium mixing bowl. Turn the stover burner on to medium heat.

4. Add the milk, salt, and pepper to the eggs and scramble with a fork.

5. Check to make sure the butter has melted and the skillet is hot enough before pouring the scrambled egg mixture into the skillet. Cook over medium heat, continually moving the eggs about with a spatula to avoid the eggs browning. Remove to a serving bowl when the eggs have set firm and are cooked, but not overly cooked.

LIGHT SCRAMBLED EGGS

This and the following version was inspired by my friend, Margaret, nearly twenty years ago. Margaret was dieting and always looking for innovative ways to reduce calories and fat. Again, this will feed four when accompanied by other breakfast foods.

INGREDIENTS:

PAM cooking spray

4 whole eggs

4 egg whites

2 Tablespoons milk

Salt and Black Pepper, to taste

DIRECTIONS:

1. Spray twelve inch skillet with PAM cooking spray or other no-stick, no-calorie cooking spray. Wait to heat skillet.

2.

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