Cheesy Scrambled Eggs
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




Measuring cups and spoons
Table knife
Wide-mouth jar with screw-top lid (like a mayonnaise or Large skillet
Wooden spoon
8 eggs
1/4 c. milk
1/4 tsp. salt
Dash pepper
1 tbsp. butter
Cooked bacon pieces or shredded American cheese

Preparation

1 Put the eggs into the jar and give them a good shake to mix them up. 2 1. Crack an egg into the jar. Repeat with the remaining eggs. Add milk, salt and pepper to the jar. Tightly screw the lid on the jar. Shake until the whites and yolks are well mixed with the other ingredients. 3 2. Put the butter in the skillet. Put the skillet on a burner. Turn the burner to medium heat. When the butter bubbles, pour the egg mixture into the skillet. Cook for 1 minute. Do not stir. 4 3. After the 1 minute is over, stir the egg mixture gently with the spoon. Cook about 4 minutes, stirring often, or until eggs are firm but still moist and shiny. Turn off burner. Remove skillet. Sprinkle eggs with bacon or cheese, if you like. Serve. 5 Follow Step 1. Put the butter in a 1 quart microwave-safe bowl. Do not cover. Put the bowl in the microwave oven. Set on high (100%%) power. Micro-cook for 30 seconds or until butter melts. Pour egg mixture into bowl. Micro-cook for 4 minutes. After each minute, push the cooked part to center of bowl with a rubber scraper. If the eggs are still runny, micro-cook 10 to 60 seconds more. Serve as above.