scrambled eggs

I am very fortunate to be able to spend so much time with my nephew, Cole, and niece, Sadie.  They are so much fun to watch grow up.  Sadie does not say a whole lot right now, but Cole is always talking and asking questions.  Earlier this week, we were discussing Uncle Ben's garden.  We talked about the strawberries, blueberries, and raspberries.  He then asked if the granola bars had started to bloom.  Granola bars are one of his favorites.  It was even cuter because he calls granola bars "olga" bars.

My goal this week has been to clean out the fridge and cabinets.  I had a carton of eggs to use up before they expired.  We decided to do breakfast for dinner last night.  I was laughing while perusing the Betty Crocker cook book a few weeks ago.  I noticed a recipe for scrambled eggs.  I didn't know anyone who followed a recipe for scrambled eggs.  Well, I decided to try it out.

So this is not the most exciting recipe post.  I do have to say that it was good to follow the recipe.  The eggs had the perfect fluffy, non dry taste while still coming out thoroughly cooked.  If you couldn't guess, I'm a little weird about under cooked eggs.  While I laughed at the idea of a recipe for scrambled eggs, I have to say it was a pleasant surprise.

I give the recipe 3 cookies.  The recipe is basic scrambled eggs.  I'm sure there are lots of flavors to add to make this more excited.

 Ingredients:
6 eggs
1/3 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1/2 Tbsp. butter

1.  In large measuring cup, measure 1/3 cup milk.  Break eggs into the measuring cup in the milk.  Add salt and pepper.  Scramble with fork or whisk.
2.  Melt butter in frying pan over medium heat.  Add scrambled eggs and cook.  Use a spatula and gently scrape the bottom and stir eggs while cooking.