Scrambled Eggs Recipe

Scrambled Eggs Instructions:

Scrambles eggs shouldn't brown--reduce heat immediately if they start.
Stir eggs, milk, salt and pepper thoroughly with fork for a uniform yellow, or slightly for streaks of white and yellow.
Heat margarine in 8-inch skillet over medium heat just until hot enough to sizzle a drop of water.
Pour egg mixture into skillet.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
1 SERVING; 225 CALORIES PER SERVING.
To Microwave: Microwave margarine uncovered on high in 1-quart microwavable casserole or 4-cup microwavable measure about 30 seconds or until melted.
Stir in eggs, milk, salt and pepper.
Microwave uncovered 1 minute 30 seconds to 2 minutes, stirring with fork after 1 minute, until eggs are puffy and set but still moist.
Stir before serving.

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