Ingredients
8 large eggs
1/4 cup milk or cream
salt
pepper
1/2 cup shredded Jack cheese
Method
Sources
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dataset
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Gathered
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Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Scramble eggs with milk or cream and some salt and pepper. Cook in a nonstick skillet over medium heat, stirring to lift the cooked eggs from the bottom of the pan as they cook. When the eggs are just about cooked, toss in jack cheese and cook for about 1-2 minutes more just to melt the cheese. Serve as is, over toast, or in a tortilla. Scramble up 2 eggs per person with a splash of milk or cream for fluffiness and some salt and pepper. Cook over medium heat, stirring to lift the cooked eggs from the bottom of the pan as they cook. When the eggs are just about cooked, toss in a good handful of jack cheese for every two servings and cook for about 1-2 minutes more just to melt the cheese. Serve as is, over toast, or in a tortilla. Best scrambled eggs you'll have - I promise!