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Always a family favorite, from !

Open For Critique / Constructive Criticism

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Here is a very easy way to scramble eggs, along with one of my favorite dinner applications, Ham and eggs.

Ingrediants:
About 1/2 pound of ham leftovers cut into small chunks.
6-9 eggs depending on how many you are serving. This batch was a large one so it used 9 eggs.
A small amount of milk, roughly two tablespoons
Salt pepper and seasonings
roughly 1/2 cups of shredded cheese

The first step in the recipe is to crack the eggs into a bowl and add the two tablespoons of milk to them, whisking them together. This is the egg base for the dish. Heat a skillet over medium heat with some butter spray, and pour the egg mixture into the middle of the pan after roughly 35-60 seconds of heating. Let the eggs begin to cook for roughly 60 seconds before begging to mix the cooking eggs together in the pan, trying to work the cooked egg curds up on top of the uncooked eggs. As the dish begins to solidify add in the cubed ham and begin to mix more roughly, allowing the mixture to heat through.

Add in the half cup of cheese when the eggs still look like they are underdone, mixing the cheese in and allowing it to melt before pulling the eggs from the heat. Pull the eggs before they look done (they should still look "liquidy" in the pan as carry over will continue cooking them.) Add the seasoning just before pulling them from the heat. Dish out and enjoy.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being