Things You'll Need<\/h2><\/div>\n- A good non-stick pan<\/li>
- 2-3 eggs<\/li>
- Salt and pepper<\/li>
- Whisk or fork<\/li>
- Spatula<\/li>
- Cooking spray or butter<\/li>
- <\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n\n
Instructions<\/h2><\/div>\n- Step 1<\/div>To prepare a single serving of scrambled eggs, crack two or three eggs into a bowl and add some salt and pepper.<\/div>\n<\/div>
<\/div><\/div><\/div><\/li>- Step 2<\/div>Gently whisk the eggs, breaking up yolks, until you have a nice frothy liquid.<\/div>\n<\/div>\n<\/div>
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Did You Know<\/h2>\n Canadian eggs are always free of added steroids and hormones.<\/span><\/p>\n<\/div>\n <\/div><\/div>\n <\/div><\/div><\/div><\/div><\/li>- Step 3<\/div>
Spray a non-stick pan with cooking spray or add a small amount of butter. Heat pan over medium heat until hot enough to sizzle a drop of water. Pour in the egg mixture.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>- Step 4<\/div>
Gently move the eggs across the bottom of the pan with a spatula, forming soft curds. For larger curds, let the eggs set a little longer. For smaller curds, stir more frequently. You may need to shift the pan from time to time to redistribute the uncooked egg mixture.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>- Step 5<\/div>Continue stirring until there is no more liquid egg in the pan, but before the eggs appear dry. Immediately remove the eggs and plate.<\/div>\n<\/div>
<\/div><\/div><\/div><\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n\nFrequently Asked Questions<\/h2><\/div>\n\n \n
- A good non-stick pan<\/li>
- 2-3 eggs<\/li>
- Salt and pepper<\/li>
- Whisk or fork<\/li>
- Spatula<\/li>
- Cooking spray or butter<\/li>
- <\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n\n
Instructions<\/h2><\/div>\n
- Step 1<\/div>To prepare a single serving of scrambled eggs, crack two or three eggs into a bowl and add some salt and pepper.<\/div>\n<\/div><\/div><\/div><\/div><\/li>Step 2<\/div>Gently whisk the eggs, breaking up yolks, until you have a nice frothy liquid.<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div>\n\n\nDid You Know<\/h2>\n
Canadian eggs are always free of added steroids and hormones.<\/span><\/p>\n<\/div>\n <\/div><\/div>\n <\/div><\/div><\/div><\/div><\/li>
Step 3<\/div>Spray a non-stick pan with cooking spray or add a small amount of butter. Heat pan over medium heat until hot enough to sizzle a drop of water. Pour in the egg mixture.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>Step 4<\/div>Gently move the eggs across the bottom of the pan with a spatula, forming soft curds. For larger curds, let the eggs set a little longer. For smaller curds, stir more frequently. You may need to shift the pan from time to time to redistribute the uncooked egg mixture.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>Step 5<\/div>Continue stirring until there is no more liquid egg in the pan, but before the eggs appear dry. Immediately remove the eggs and plate.<\/div>\n<\/div><\/div><\/div><\/div><\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n\nFrequently Asked Questions<\/h2><\/div>\n
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