Directions
1.
Beat the egg thoroughly. (The beaten egg can be kept in the refrigerator for at least 14 days, make sure to cover the storage container.)
2.
Add 3/4 cup of milk to 1 cup of egg. Combine the milk and eggs.
3.
Gently stir the mixture. Add salt and pepper to taste. Melt margarine or butter in a heavy skillet or non stick pan.
4.
Briskly whisk, pour into the skillet, and turn the heat very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens.
5.
Continue to stir until the desired texture is achieved. The eggs thicken and dry out very quickly toward the end, so if you like them soft and moist, remove them from the heat a little before they reach the desired texture, they will continue to cook after being removed from the pan.
6.
Optional: You may add sautéed green, red and yellow peppers, onions, mushrooms, cheese, chives to the mixture
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