Scrambled eggs

The scrambled eggs are a dish quick, simple to make and very much appreciated. It 'called the "Perfect Breakfast British", but is not restricted to only eat eggs for breakfast; you can also prepare for a tasty dinner, healthy and easy to make. And the scrambled eggs will appeal much to your children.
 

Ingredients

• 2 eggs per person 
• Salt and pepper (optional)
• Butter
• Cheddar cheese (optional)
• Milk (optional)

Scrambled eggs steps

1 Prepare the eggs. Break two eggs per person in a bowl. If you prefer to make a dish more moist and soft, add a tablespoon of milk, water or sour cream for each egg; with the addition of a liquid substance will be less likely that the eggs prove hard or chewy.

2 Stir well until the color and texture are not uniform. Add salt and pepper as desired. You can also add cheese to make eggs with cheese.

3 Choose the pan of the right size based on the number of eggs you use. For two eggs is sufficient a pan very small, while for a dozen eggs need a much larger pan.

4 Heat a knob of butter (2 teaspoons), bacon, lard or oil in the pan. Move the pan by the handle, so that the melted fat to flow along its inner part covering it.

5 With the fingertips squirts some 'tap water in the pan to check the temperature. When small droplets sizzle and evaporate, the pan is hot enough to pour in the mixture. Continue to beat with a whisk as you pour the eggs into the pan. Lower the heat.

6 Be careful because, as the eggs begin to cook, the mixture solidifies. As soon as this happens, move, with a spatula, the mixture in the pan to scrape the cooked eggs from the bottom and to expose to heat the parts still wet. This means that the eggs do not form a hard film and brown on the bottom of the pan.

7 Check that the eggs are almost cooked. When they are, remove the lens from the fire, since the hot pan continues to cook. If you prefer drier, leave them on the fire for as long as necessary. The eggs are ready when the bottom of the pan is dry. Remove the eggs from the pan before they dry too, You could add us even strips of cheese to make them more appetizing. Make sure they are still hot so that the cheese can melt on the same egg.

NOTE

• The freshness of the egg, rather than the time between its production and consumption, is determined by storage. The stay in a refrigerated environment ensures consumability up to one month after deposition. 
• Take a nonstick pan and put a little butter, melted when you put the egg mixture and turn immediately with a wooden spoon or stick. And the gas fire must be very low otherwise the eggs tend to burn.