HOW TO MAKE MCDONALD'S SCRAMBLED EGGS RECIPES

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

Steps:

• Heat a frying pan onto a medium heat or flame and then add in the butter or olive oil.
• Take all the eggs in a bowl and beat quickly using a fork.
• Now add some amount of salt and pepper to the egg and combine it properly.
• Now grate the cheese and keep it aside ready.
• Next, just add the eggs (which were beaten) to the frying pan.
• Now, layer the cheese on top of the eggs. You will find the eggs. Once you find the eggs getting solid, take a spatula and press the eggs in from the corners towards the center.
• Repeat the pulling in many times.
• By taking this way, it will yield soft and lightly cooked fresh eggs. Do it for about 3 to 4 minutes, giving it some time to cook properly.
• When you find the egg has no moisture bits left, you will understand that it is done.
• Once you are done, remove from heat and transfer to plate to serve on top of hot, unbuttered toast.