It’s easy to make good scrambled eggs. As with most things, simpler is better.
- 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
- 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.
- While the skillet heats, crack the eggs into a small bowl.
- Use a fork to whisk in the milk, half and half, or cream until almost uniformly yellow.
- Pour the mixture into the skillet, tilting it so that the mixture coats the bottom.
- 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.
- Tilt the skillet to bring more of the unset egg into contact with the hot surface.
- 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.