All you need for great scrambled eggs is a baking pan, eggs, cream cheese or cottage cheese and your oven.
For creamier scrambled eggs, try adding small cubes of cream cheese or a dollop of cottage cheese before cooking. Add flavor with pesto, salsa or fresh herbs.
Basic Egg Recipes
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 350°F.
In bowl, beat eggs, milk, salt and pepper until blended.
Pour egg mixture into lightly greased 13-by-9-by-2-inch baking pan. Bake until eggs begin to set, about 7 minutes. Leaving pan in oven, pull out oven rack. Gently pull eggs completely across bottom and sides of pan with inverted turner, forming large soft curds.
Continue baking for an additional 12 to 15 minutes, or until thickened and no visible liquid egg remains, repeating the pulling process a few more times. Remove from oven. Serve immediately. Yields 6 to 12 servings.
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from oven.
How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter, fluffier curds.
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