Scrambled Eggs

 

6

eggs

1/3

cup water, milk or half-and-half

1/4

teaspoon salt

1/8

teaspoon pepper

1

tablespoon butter or margarine

• 1 In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
• 2 In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
• 3 Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
• 4 Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.