Do you ever walk into the kitchen, open the refrigerator and sometimes only see eggs, milk, and butter?  I sometimes find myself in that same predicament and then it dawns on me that I have a meal in minutes… Scrambled eggs.

There isn’t a time of the day that eggs don’t taste good, especially when you throw in fried bacon and toast… Mmmmmm mmmmm good!

All you need to do is gather your equipment which should constitute of a small bowl for cracking the eggs, a bowl for mixing the eggs, a whisk, rubber spatula, and a non-stick pan.

Once you have all of the essentials assembled its time to get a crackin….

Make sure to check the egg carton before you purchase your eggs.  Cracked eggs are a definite no no.

Wash the eggs and then place them into the small bowl.

Begin by cracking each egg individually into the small bowl. Check the egg to see that it looks okay and that there are no shells. Then add the egg to the mixing bowl, along with the milk.

Beat the eggs with a whisk, in a vigorous elliptical motion until the yolks and the whites are all a nice bright yellow and completely blended together.

Melt the butter in the nonstick pan over medium-low heat.

When the butter has melted, add the eggs to the pan.

Do not stir immediately. Wait until the first hint of setting begins with the eggs.  Add salt and black pepper.

As the eggs begin to cook, GENTLY move them around with the spatula so that they cook evenly.

Continue cooking the eggs to your liking…

Add shredded cheese or whatever you choose to your eggs while they are cooking.

Some like their scrambled eggs dry, like my husband and some may like them soft like my children and I, whatever your choice cook them accordingly.

Transfer the eggs to the plate and serve them immediately.

Enjoy!

Perfect Scrambled Eggs

Ingredients

2 large eggs

2 teaspoons of milk

1 tablespoon butter

salt

black pepper

shredded cheddar cheese

Directions

Begin by cracking each egg individually into the small bowl. Check the egg to see that it looks okay and that there are no shells. Then add the egg to the mixing bowl, along with the milk.

Beat the eggs with a whisk, in a vigorous elliptical motion until the yolks and the whites are all a nice bright yellow and completely blended together.

Melt the butter in the nonstick pan over medium-low heat.

When the butter has melted, add the eggs to the pan.

Do not stir immediately. Wait until the first hint of setting begins with the eggs.  Add salt and black pepper.

As the eggs begin to cook, GENTLY move them around with the spatula so that they cook evenly.

Continue cooking the eggs to your liking… Add shredded cheese or whatever you choose to your eggs while they are cooking.

Some like their scrambled eggs dry, like my husband and some may like them soft like my children and I, whatever your choice cook them accordingly.

Transfer the eggs to the plate and serve them immediately.

Enjoy!

• Worlds Largest Tamale: 42 foot long and 1,200 pounds of tamale…. Muy Grande! — ABC News

• More Americans are receiving food stamps now more than ever. — Time

• College Cafeterias are going trayless and allowing students to fill up on all you can carry.  — LA Times

• Want an egg substitute, try replacing eggs with flax? — Bitten

• Ever had a Lebanese Tabouleh, if not try adding cinnamon and allspice to it before eating. — Miami Herald

• Find a cooking class that is still within your budget. — Miami Herald

Source

• How To Make Scramble Eggs in the Microwave: Fast and easy eggs while at work or on the go.

• Do you know what a Mortar and Pestle are?

• 7 different ways to serve and eat that oh so special vegetable… broccoli.

• Miracle Whip or Mayonnaise, not the same thing but very different.

• Do you know which foods should not be frozen, and why?

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

This week, the kitchn celebrates the soon to come ending of summer with wounderful kid-friendly super thin brownie ice cream sandwiches.

Also in the kitchn, what eggs to use when making meringue, cactus and corn salad, bourbon infused popsicles, and tangy huckleberries.

• Food Science: The Best Eggs for Meringue and Why: It really does matter what temperature your eggs are when making meringue.

• Recipe: Grilled Cactus and Corn Salad: Smoky, zesty, and sweet is what this salad brings to your taste buds.

• Bellini, Vodka, and Chocolate-Bourbon Popsicles: Adding liquor to popsicles will give adults that extra sweet kick.

• Ingredient Spotlight: Huckleberries: Small little sweet and tart berries that can be found in red or black.

Do you ever wonder what foods you should place in your freezer to keep over time?  While I was researching this subject I cam across this article from Real Simple, stating that the majority of foods that contain a lot of water should not be frozen.  Though I am sure that many of us will place meats and poultry items in the freeze it is always good to remember that their quality will lessen with time.  

However, here are a few examples,  that should never be stored in the freezer:

• Cottage cheese, ricotta, and cream cheese due to its soft consistency and high water content.  When these cheese come out of the freezer and return to room temperature they will become loose and lose its fluffy texture. 

• Shelled eggs, which by common sense is known to be dangerous to your health if consumed after frozen.  Freezing eggs will cause the eggs water content to expand and potentially crack the shell allowing bacteria to seep in.

• Mayonnaise and cream, food emulsions, if frozen will develop large ice crystals that will puncture the cell walls.  When these thaw, they will separate and curdle.

• Fresh water vegetables, such as celery, lettuce and cucumbers can be frozen but when de-thawed they will become soggy and limp.  Not very tasty.

Image: noodlepie/Flickr

• Ever wonder about freezing that extra carton of eggs for a later date?  — Serious Eats

• Recipe: Oven-Roasted Tomatoes Stuffed with Goat Cheese. — Food & Wine

• How to Recover If You Break a Wine Cork. —  Chow

• Jewish American Girl Doll Eats Bagels Sans Schmear, apparently not accurate at all.  —  The Food Section

• Looking to eat well and cheap but don’t want to look like a chump! —  Grub Street

• With all the taxes going on, expect more taxes to be proposed on meat and fast foods.  — The Epi-Log

• Do you know, how to politely take photographs of food in a restaurant? — Serious Eats

• Sandwich of the week, Poached Egg and Prosciutto Muffinwich. — YumSugar

• The proper tips on how to store your coffee. — Slashfood

• Spice paste, what’s it good for? — Cookthink

• Need a cocktail, maybe a summer cocktail, go red and yellow! — Hostess with the Mostess

Image by Micahel Sarver/Flickr

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

(Image: Leo Gong/Sunset)

This week, the Kitchn invites us to dress up the all time famous S’mores dessert, like the one above which consists of peanut butter, banana, and caramel sauce.  Talk about YUMMY!

Also in the kitchn are how to save those left over butter wrappers, paying $7.50 for a carton of eggs, ketchup with a kick, and soft hamburger buns.

• 4 Ways To Reuse Your Butter Wrappers!: Inexpensive way to grease the inside of that cake pan.

• On Why I Pay $7.50 for a Dozen Eggs: Is justification really needed when you pay that much for a carton of eggs?

• Ketchup With a Kick: Add Curry Powder!: Spice up your life and ketchup as well with a little curry powder.

• Good Question: How to Make Soft Hamburger Buns?: Soft yummy hamburger bread for that summer picnic feast.

• Like art, try a giant gum sculptures. — Serious Eats

• How Long Do Hard-Boiled Eggs Last? — Chow

• Recipe: Cocktail of the hour, “True Blood” — Slashfood

• Street Fights: Food Carts and Trucks vs. the Brick-and-Mortars — GrubStreet 

• Food Art: Mobile Urban Agriculture: ‘Movable Garden’ by Greg Stewart — Eat Me Daily

• Product Review: Trader Joe’s All-Purpose Flour — the Kitchn

Not only is May about to start with a bang but it is also the month of my birthday and my daughter’s… a great month if I do say so myself

May is beginning its month with such an assortment of different events like the note worthy James Beard Awards to the Portland Indie WIne Festival.  Let’s not forget to mention the wonderful Taste of the Nation events.

Do you know of any others happening this week?

    * Chicago, IL: James Beard Foundation’s Tru Celebration — April 29

    * Atlanta, GA: Atlanta Wine School — April 30

    * Chicago, IL: Toast of the Town Chicago — April 30

    * Newport Beach, CA: Taste of the Nation Orange County — May 1

    * Portland, OR: Portland Indie Wine Festival — May 1-2

    * Fort Lauderdale, FL: Las Olas Wine & Food Festival — May 1-2

To see the rest

    * Breaux Bridge, LA: Breaux Bridge Crawfish Festival — May 1-3

    * Pensacola, FL: Pensacola Crawfish Festival — May 1-3

    * New York, NY: Continental International Restaurant Week — May 1-10

    * Brooklyn, NY: Brooklyn Food Festival — May 2

    * Scottsdale, AZ: Taste of the Nation Arizona — May 2

    * Maui, HI: Maui Onion Festival — May 2

    * Blacksburg, VA: Blacksburg Fork and Cork — May 2

    * Aberdeen, MD: Maryland Beer & Foodfest — May 2-3

    * Annapolis, MD: Great Grapes! Wine, Art, & Music Festival — May 2-3

    * San Diego, CA: Taste of the Nation San Diego — May 3

    * Houston, TX: Taste of the Nation Houston — May 3

    * New York, NY: 2009 James Beard Foundation Awards — May 3-4

Source 

Related Yummy Tastes

  Yummy Tastes — Apr. 21-28, 2009

  Yummy Tastes — Apr. 14-21, 2009

  Yummy Tastes — Apr. 7-14, 2009

  Yummy Tastes — Mar. 31- Apr.7, 2009