How to make the perfect scrambled egg
To make breakfast for two:
6 Tbs. milk
Salt and pepper to taste
2 tsp. chopped fresh parsley
(Plan on three eggs per person for a good-sized serving. If counting calories, you can substitute egg whites for one or two of the whole eggs.)
Crack eggs into a bowl that’s deep enough to support vigorously beating. Thin egg mixture with milk, cream or even water; this will make gently cooked scrambled eggs tenderer: (if the heat is too high, the liquid can separate from the cooked eggs. Use approximately 1 Tbs. of milk per egg. Whisk the mixture until well combined. Don’t add salt yet as it can make the eggs tough. Heat a skillet over medium heat. Melt a pat of butter in the pan, but if dieting spray pan with cooking spray. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in egg mixture. Immediately reduce heat to medium-low. Sprinkle eggs with salt and pepper to taste (about 1/4 tsp. salt to start). Don’t stir the pan; you want the eggs to begin to set before you start scrambling them. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomatoes or anything else you like. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs. When the eggs look wet, but are no longer liquid, gently mound the eggs into the center of the pan. Turn off the heat, but leave the skillet on the burner. The scrambled eggs will continue to cook from heat of the pan. Now’s time to put toast in the toaster and grab a pair of plates. Divide the fluffy eggs between the two plates. Sneak a taste and add more salt or pepper if needed.