Scrambled Eggs for Breakfast

It’s easy to make good scrambled eggs. As with most things, simpler is better.

Ingredients

• 1 teaspoon unsalted butter, olive oil, or nonstick spray
• 2 large eggs
• 1 tablespoon milk (regular, low-fat, or fat-free), half-and-half, or heavy cream
• Salt and freshly ground black pepper to taste

Directions

1. Either heat the butter or olive oil in a small nonstick skillet over medium heat or spray the skillet with nonstick spray and set it over medium heat.
2. While the skillet heats, crack the eggs into a small bowl.
3. Use a fork to whisk in the milk, half and half, or cream until almost uniformly yellow.
4. Pour the mixture into the skillet, tilting it so that the mixture coats the bottom.
5. Set the pan over the heat, count to ten, then use a heat-safe rubber spatula to lift the fluffy bits off the pan’s bottom, working gently so as not to break up these cloudlike curds.
6. Tilt the skillet to bring more of the unset egg into contact with the hot surface.
7. Once almost all the unset egg has come into contact with the pan and the moment it has set enough to look like loose pudding, gently scoop the curds onto a serving plate; season with salt and pepper.