Eggs, How to Cook Scrambled

Using 1 tablespoon of milk or water for each egg, beat eggs and milk with fork or wire whisk until well mixed. Add salt and pepper as desired. Heat butter (about 1 tablespoon for 3 eggs) in a skillet over medium heat just until the butter begins to sizzle. 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 spatula so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring, but continue to lift the cooked portion and allow the thin uncooked portion to flow to the bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.