Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Scrambled Eggs
Course
Breakfast
Cuisine
American
Author
Chef Chris Koetke
Ingredients
12
large eggs
640 g
½
cup
whole milk
115 g
½
teaspoon
MSG/salt mixture
see below
Few pinches of freshly ground black pepper
2
tbsp
butter
MSG/salt mixture
2
teaspoons
salt
1
teaspoon
MSG
Instructions
In a bowl, whisk together eggs, milk, MSG/salt mixture and pepper.
Melt butter in a sauté pan over moderate heat.
When the butter starts to froth, add eggs. Cook while stirring gently.
When the eggs are cooked, but still soft and moist, remove from the pan and serve.