Test Kitchen's Recipe Box: The Sunny Side of Eggs

Scrambled Eggs
For perfect scrambled eggs every time, melt a little butter in a nonstick skillet over medium heat, and add lightly beaten eggs. (If you're cutting back on fat and calories, lightly coat the skillet with vegetable cooking spray, and use an equal amount of egg substitute.) Cook eggs, without stirring, until eggs begin to set on the bottom. Draw a spatula across the bottom of the skillet to form large curds. Continue cooking until eggs are thickened but still moist (do not stir constantly). Remove eggs from heat, and serve immediately.

Light and fluffy scrambled eggs are super easy to prepare in the microwave as well, and cook in less than 2 minutes. In a lightly greased 10-ounce custard cup, beat together 2 large eggs (or 1/2 cup egg substitute), 2 tablespoons milk, and salt and pepper to taste. Cook on high power, stirring once or twice, until just set, about 1 to 1 1/2 minutes.

• Cream Cheese Scrambled Eggs
• Sausage-and-Scrambled Egg Pizza
• Veggie Scramble

Omelets
From quick-and-easy stovetop omelets to crowd pleasing Farmer's Oven-Baked Omelet and Deluxe Omelet Biscuits, these favorites are guaranteed to satisfy hungry appetites any time of day.

• Farmer's Oven-Baked Omelet
• Deluxe Omelet Biscuits
• Confetti Omelet Casserole
• Ham-and-Cheese Omelet