Although you can turn eggs a rather grayed version of green by adding
a spoonful or two of grape jelly, the best green will be obtained by simply
squirting green food coloring into eggs/milk as you scramble them.
The finest way to scramble any eggs is over low to moderate
heat. For each egg used, add about 1 tablespoon of milk along with the egg
into a mixing bowl. Most people allow one egg per person plus one or two
extra. Add any seasoning you wish (hot pepper sauce, a few sprinkles,
Worchester sauce, Cajun seasoning ...) and mix well.
Use 1-2 tablespoons of butter, depending on quantity of eggs, and melt
the butter in a large skillet that has been warmed to a medium-hot stage.
Add the mixed eggs (with or without green food coloring!) and allow to sit for a
moment to gather themselves.
For small-curd cooked eggs, stir frequently. For large
"waves" of cooked egg, stir less often. The beauty of scrambled
eggs is you can lift out a serving for that person who likes their eggs VERY
soft (just barely cooked) and leave the rest in for those who prefer a more
cooked product. Whatever you do, don't cook them until they're dry and
Many people like to add cheese to melt in with the eggs just before
taking them from the skillet. In Europe, most chefs pitch in a large
amount (2-4 tablespoons) of butter at the very end, which will melt and add
shine and flavor.