One of the dishes most bachelors and moms have in their kitchen repertoires is scrambled eggs. Scrambled eggs are a simple dish to make and, more importantly, are difficult to make incorrectly. As long as you keep an eye on the temperature and keep the eggs moving constantly, scrambled eggs should turn out fine every time. Although it may seem like a challenge to make scrambled eggs on a griddle due to how runny the eggs are at the beginning, it is actually very simple to make.
Preheat the griddle to medium, which will be approximately 350 degrees Fahrenheit. Spray a small amount of vegetable oil onto the griddle or melt a small amount of better.
Crack eggs in a medium bowl. Add a small amount of milk, approximately 1 teaspoon for every whole egg, plus seasonings, such as salt and ground black pepper. Mix well with a whisk or fork.
Slowly pour the eggs onto the griddle. Use the spatula to push back any egg that runs away from the area where you are cooking the egg. Allow the eggs to set on the griddle for about 15 to 20 seconds.
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Use the spatula and begin moving the eggs around to form large curds. Stir until the mixture begins to look dry. Turn off the heat for the griddle and stir the eggs until the eggs are fully cooked and begin to firm up. Remove from the heat and serve.
Substitute water for milk if you like fluffy eggs. Milk or butter will make the eggs creamier.
Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.