MEALS TO COOK WITH EGGS RECIPES

Steps:

• Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat. While butter melts, break eggs into a small bowl. Use a fork to beat them like they owe you money until completely blended and slightly frothy. Stir in the pepper and salt. Add egg mixture to pan; start pulling the eggs from the sides of the pan into the middle (the edges cook faster than the center). Big, fluffy curds will start to form--exactly what you want. Keep it up, pulling the eggs from around the pan for about 3 minutes. The second all the runny egg is fully set--there's an eggshell-thin line between fluffy, firm eggs and tough, dry ones--pull the pan from the heat and slide the eggs onto your plate.

Steps:

• Cook pasta to al dente, according to package directions.
• Drain well.
• Add butter to pan, and allow to melt.
• Return drained pasta and mix well with butter.
• In a separate bowl, beat eggs well.
• Add the eggs to pan, and mix well.
• Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
• Serve immediately.
• To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.