How to make the perfect scrambled eggs

For years I ate whatever scrambled egg was served to me. They were either too runny (I don’t like them looking like someone regurgitated them) or overcooked/dry (the cook would serve them to me looking like a brown pancake). And I realized that the only scrambled eggs I loved were the ones I would have back home in the province – the ones my step-mom cooked. So I made sure to ask her how she did it last time I was there and now I can have them whenever I like – which is most mornings. (Yes I am the type of person who can eat the same thing for days on end until I get sick of it)

My version of my step-mom’s egg scramble:

• 1-2 teaspoons of butter
• 2 eggs beaten
• half a handful of diced onions
• half a handful of diced tomatoes
• salt & pepper to taste *you can also used a pinch of bullion cubes like Maggi chicken cubes or Magic Sarap powder

1. Heat a non-stick skillet over medium heat
2. Once it’s hot enough, drop the butter onto the pan, lift and move the butter around until it melts
3. Toss in the onion & tomatoes, cook until they are slightly colored or tender
4. Pour the beaten eggs into the pan
5. Season with salt & pepper, let it set for a few seconds (around 3 seconds)
6. Move it around with a wooden spatula or spoon
7. Let it set again for a few seconds then scramble it again
8. Repeat this process until the egg is almost done (not too wet and not too dry), then take it out of the pan immediately (it shouldn’t look like a pancake, nor should it look like regurgitated food/baby food, but rather moist-not-runny yellow chunks with bits of red)
9. Serve on toast (or eat with rice & whatever sinful breakfast fare you like i.e. bacon, tocino, etc YUM!)
10. Eat immediately or else it will cook some more (in it’s own heat) and will be overdone

It’s so simple I know, but I just had to put it out there because I never ever get perfect scrambled eggs elsewhere!

This is a more fabulous version of my recipe: Smitten Kitchen’s scrambled egg toast. Maybe I’ll try it tomorrow but I’m pretty sure it’s gonna be yummy!