Scrambled Eggs

Ingrediants:

Instructions:

1. Blend the milk, eggs, salt, and pepper using the hand blender.
2. Pour the oil in a large frying pan. Tilt the pan so that it runs all over the bottom. Heating an empty frying pan can cause it to warp out of shape.
3. Put the frying pan on the stove on the medium setting.
4. Pour the egg mixture into the frying pan. Try to get the pepper spead out instead of all in a single lump.
5. Wait for the eggs to begin to become firm at the bottom.
6. Flip the eggs over using a plastic flipper.
   • Never use a metal flipper on a non-stick frying pan. If will sratch the non-stick coating.
   • I do this by cutting them into pieces about 5 cm square (2 inchs square) and flipping each piece,
   • You can also just push the eggs around a bit with the flipper, but that will cause them to be in crumbly pieces when they are done.
7. When the eggs are slightly brown (or darker) on both sides, they are done. You may have to flip them more than once.