Scrambled eggs

Scrambled eggs are a classic breakfast staple cherished worldwide for their simplicity and versatility. Whether enjoyed plain or enhanced with various ingredients, mastering the art of scrambling eggs can elevate your morning routine.

Ingredients:

• 2 to 3 large eggs

• 1 tablespoon unsalted butter

• Salt, to taste

• Freshly ground black or white pepper, to taste

• Optional additions: milk or water (for fluffiness), cheese, herbs, vegetables, or meats

Instructions:

1. Whisk the Eggs: Crack the eggs into a bowl and beat them until the yolks and whites are fully combined and the mixture appears pale yellow. This incorporates air, resulting in fluffier eggs.

2. Season: Add a pinch of salt and freshly ground pepper to the beaten eggs. If desired, whisk in 1 tablespoon of milk or water per egg to achieve a creamier or fluffier texture.

3. Heat the Pan: Place a non-stick skillet over medium-low heat and add the butter. Allow it to melt slowly, ensuring it doesn’t brown.

4. Cook the Eggs: Pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds until it begins to set at the edges.

5. Stir Gently: Using a heat-resistant spatula, gently push the set edges toward the center, allowing the uncooked eggs to flow to the edges. Continue this process, stirring gently, until the eggs are mostly set but still slightly runny.

6. Add Optional Ingredients: If incorporating cheese, herbs, or other additions, fold them in just before the eggs are fully cooked.

7. Finish Cooking: Remove the skillet from the heat when the eggs are still slightly undercooked. The residual heat will finish cooking them, ensuring a soft and creamy texture.

8. Serve Immediately: Transfer the scrambled eggs to a warm plate and enjoy promptly for the best texture and flavor.

By following these steps, you can achieve perfectly scrambled eggs that are both fluffy and flavorful, making for a delightful meal any time of the day.