SCRAMBLED EGGS WITH SAUSAGE AND CHEESE.

SCRAMBLED EGGS WITH SAUSAGE & CHEESE.

This is a great breakfast to have if you going to go on a long bike ride.

INGREDIENTS:

4 Eggs  (2 per person)
1 1/2 piece of Precooked turkey sausage.  Cut into bite size pieces.
2 Tablespoons of shredded cheddar cheese.
1 1/2 Tablespoons of milk
1 small pat of butter.  1/2 of Tablespoon.

Method of Preparation:
In a nonstick pan melt the butter on Medium low until it bubbles.  Remove from heat and turn the burner down to low.   Return the pan to the burner and break all four eggs into the pan.  With a plastic spatula break the yolks and gently stir. Now add the milk.  Eggs like to be cooked on low so keep it on low.   With the spatula move the egg mixture back and forth until the curds start to form.  I like my curds ( or what ever you want to call them) to be nice and fluffy and not wet.  However some people like them very moist.
 Now while your eggs are slowly cooking you can get another small pan and add you sausage to it to cook.  Set the stove on medium High and cook sausage until it is warm or hot all the way through.  And also grate your cheese.
When your eggs are nice and fluffy or just just the way you like them.  What I mean by nice and fluffy is each little curd is moist and hold together and does not stick to the other curds when you stir them around and they are not dried out.
Next add the sausage and sprinkle the cheese over the scrambled eggs.  Stir in and the cheese will melt from the heat of the eggs.

ENJOY 

Note.  Always add the cheese to the eggs after they're done cooking.  If you add the cheese ahead of time in the beginning the cheese will release it's oil and your scrambled eggs will have too much moisture to them.

Trouble shooting: To much milk added.     If you accidently add too much milk keep cooking the eggs the same way.  The excess milk will pool at the bottom of the pan.  Have a plate with some paper towel on it handy.  Only when the curds start to stay together and hold their shape. Very carefully dump the scrambled eggs on the plate. Allowing the paper towel to soak up the excess milk.  Then very carefully dry out the pan with another piece of paper towel.   Next again carefully add the scrambled eggs back to the pan and keep cooking.   If their is still too much excess milk repeat the method above.