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| Scrambled eggs are supposed to be just eggs and a bit of milk, with a bit of butter and light seasoning. The taste is very delicate and special, I think adding anything strongly flavored like cheese, bacon or chives should be left out. Or make a fluffy omelet as Martin suggested.
I personally replace the butter and milk with a bit of semi-liquid sour cream and add just some salt and one turn of freshly ground black pepper. Anything else, like bacon, mushrooms, tomatoes is served on the side so I can enjoy it separately or mixed. It should not be overcooked too, still moist and no light brown color.
If it's too watery as someone mentioned, it means it's been cooked on high heat. | |
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Scrambled eggs
