How to Make Fluffy, Wonderful Scrambled Eggs

Although I'm not a bad cook, cooking is not my best activity either. One thing that I have never failed to draw raves for is my scrambled eggs! Now you can make them too.

Things You'll Need

• eggs
• frying pan
• milk
• salt and pepper
• healthy oil or margarine
• mixing bowl
• fork
• spatula

Instructions

1. Crack all the eggs into the mixing bowl. This can work for any number of eggs. Just adjust your salt, pepper, milk for the number of eggs you have.

2. Add salt and pepper. Just a good shaking of each, enough to put a coating over the tops of all the eggs. About an eighth of a teaspoon or LESS.

3. Add milk. This is the step many people skip. It is important, so put the milk in. You pour in just a little more than a "splash", enough to fill about half the space the eggs are taking up. About an eighth to a fourth of a cup, maybe up to a half cup if you are making a lot of eggs.

4. Using the fork, beat the eggs and milk, until all the yolks are broken and blended well into the whites and the milk. Blend well, but only using the fork, not an electric mixer. You can use a wire whisk instead of a fork, but I prefer a fork.

5. Put a small amount of the oil or margarine on the frying pan and turn the burner to medium or medium high. When you think the pan is hot enough, try dropping a tiny drop of the eggs onto the pan. If it starts to sizzle and cook right away, your pan is ready.

6. Pour the egg mixture into the pan. You will need to stir often -- don't leave the stove -- but not constantly. Allow the eggs to "stick" just a little, not burn, but just to get firm, then scrape up and turn. Keep this up, til the eggs start to get bouncy, firm, and clump into small clumps. Ha! I didn't realize how hard this would be to describe!
   Continue cooking, stirring constantly, until all pieces are firm, yellow, and bouncy. Pour onto a plate or bowl with a paper towel lining it, and allow a moment to drain.

7. Serve and enjoy. The eggs should be firm, bouncy, and "fluffy", not greasy, flat, or heavy. Delicious.

Tips & Warnings

• Keep the eggs moving in the pan, but allow them to stay in one place long enough to cook that "side".

• Don't let them sit in the pan too long without stirring more, or that "side" will burn.