Scrambled Eggs

beginner—serves 2–4

A basic recipe, but a great one to learn what cooked eggs do.

4 eggs
4 Tbsp. whole milk
¼ tsp. salt
Dash of black pepper
1 Tbsp. butter

Crack eggs into a small bowl and add milk, salt, and pepper. Whisk until just combined. Put butter in a small skillet, turn the heat on high, and allow butter to melt and bubble. Swirl the skillet to spread the butter, then add the egg mixture. After a few seconds in the skillet, stir the egg mixture slowly with a spatula, scraping the mixture up from the bottom to keep eggs in large curds. Once eggs have nearly reached desired firmness, turn off the heat.

Allow the eggs to sit in the warm skillet until they reach desired consistency. Serve on a warmed plate.

Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.