Scrambled egg recipe.
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs). Eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.
My recipe calls for milk as well as eggs. I use the ratio of 1half eggshell per egg in the recipe. This allows for variable sized or weighted eggs.
In the recipe beaten eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of overcooking or adding under-cooked high-moisture vegetables.
Sometimes I'll cook it in a cast iron pan. In this case the heat is turned off, the entire cooking done using the residual heat in the cast iron.