I hate scrambled eggs. Except, that is, when I make them. These, I like. Even my dad says they're perfect! If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Serves 1 to 2. Simply double to serve 3 to 4 (or two people with bigger appetites).
- 2 large eggs
- 1/2 tsp. Worcestershire sauce (I use Lea & Perrins, of course)
- 2 Tbsp. nonfat milk or low-fat milk
- salt and pepper
- 1 slice cooked ham, chopped into bite-size pieces
- 1/4 to 1/3 cup shredded cheddar cheese or Mexican blend cheese
- nonstick cooking spray
- Spray non-stick frying pan with cooking spray.
- Heat up over medium to medium-high heat. (Use medium on an electric stove, medium-high on a gas.)
- While pan is heating, whisk together eggs, worchestershire sauce, milk, salt, and pepper with a fork, just until blended.
- Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked. Because of the milk, they will remain moist, but they should not be runny or sticky.
- Turn off heat, but leave pan on burner.
- Add ham and cheese.
- Stir until everything is mixed, ham is heated, and cheese is melted. Yum!
This recipe was submitted by ketchupqueen on January 31, 2005.