Scrambled eggs are super easy to cook, and really good for you. Even buying free range eggs (which we always do) you can save about $10 per serve when compared to eating at a cafe, at least if you live in Melbourne. The only down side to them is that the pot can be a total pain to wash. I cook my eggs in a non stick pan: whether in your house that means teflon, well oiled cast iron or enamel doesn't bother me.
When I cook breakfast I usually don't bother to measure anything: it dirties too many dishes, and isn't that important. The amount of milk I add depends on how much we have in the house, and whether I want a cup of tea as well. The basil is added in pinches. Feel free to use the exact recipe; it certainly won't steer you wrong. Equally, feel free to use it as a guide.
Hi missd, that's really interesting! I've never had a problem with having whey (the watery liquid) left behind. If anyone does, then please folow missd's suggestions of using cream! If using butter or tablespread please check the oil type and smoke point: don't heat it too hot if it has a low smoke point.
As a chef for over 15 years, the concept of adding milk to scrambled eggs is the biggestand most common breakfast no-no. The eggs absorb the curds from the milk which leaves behind an unnattractive, watery liquid in the bottom of your pan. Using a sufficient amount of butter or tablespread is all that is needed. If any dairy should be added to the eggs for extra flavour then it should be cream only.