Woo-hoo – scrambled eggs. I can almost cook a complete meal now…
1. Break eggs into a bowl; allow 2 eggs per person.
2. Whisk eggs with salt and pepper to taste.
3. In a heavy skillet over medium heat, melt 1 to 2 tablespoons of butter.
4. When the butter stops foaming, reduce heat to medium-low.
5. Add the eggs to the hot pan.
6. After a minute or 2, when the bottom and edges have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold cooked parts towards the center.
7. Repeat the scraping, lifting, and folding until the egg has formed curds. More stirring will make small curds and less will make larger, fluffier curds.
8. When the curds are firm but still moist, remove to plates or serving dish. They will continue cooking after they leave the pan.
Tips:
1. For lighter eggs, add about a tablespoon of milk, water, or cream for each egg.
2. For extra flavor and texture, add minced vegetables and/or ham to the butter and sauté for a few minutes before adding the eggs.