Cooking Scrambled Eggs

While the texture of the scrambled eggs is highly preferential, it's never recommended that you cook eggs until they are dry. Scrambled eggs should be light and fluffy. Most people add a liquid ingredient to the eggs before beating. Some use milk, as advised by their grandmothers. However, water is a low fat option that also keeps your eggs light but without the additional calories.

Additions to your eggs are a personal choice. Scrambled eggs are delicious with soft white cheeses, bits of sausage or bacon, capers, sauteed white or green onions, and fresh herbs such as tarragon or basil. You can top scrambled eggs with fresh, chopped chives or crumbled feta cheese. Eat the eggs by themselves or use them to top off a piece of toasted wheat bread or an English muffin.

When preparing this dish, use eggs that are well-refrigerated. For less sticking in the pan, make sure it is well-heated and the oil or butter is warm, too. This recipe serves two people.

Ingredients and supplies to have on hand:

• Frying pan or skillet
• 1 T butter or 1 T oil
• Bowl
• Fork
• 3 eggs
• 2 T milk or water
• Sea salt
• Black pepper

Heat the pan over medium heat. When the pan is warm, add the butter or oil. Break the eggs into a small bowl, add the milk or water, and beat.

Pour the egg mixture into the heated pan. Sprinkle with sea salt and black pepper, to taste. Turn the eggs as they cook, and continue to heat until the eggs are not shiny or runny.