(Plan on using three eggs per person for a good sized serving)
To make breakfast for two, use six eggs, six tablespoons of milk, salt and pepper to taste (and two teaspoons of chopped fresh parsley, if desired).
1. Crack the eggs into a bowl that’s deep enough to support vigorous whisking.
2. Thin the egg mixture with milk, cream, or even water. This will make gently cooked scrambled eggs more tender (if heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.
3. Whisk until mixture is well combined. Don’t add salt as it can make the eggs tough.
4. Heat a skillet over medium heat. If you add a pat of butter in the pan, it will add rich flavor to the eggs, but you can use cooking spray or a nonstick pan if you want.
5. When the butter starts to bubble, or if you didn’t use butter and a drop of water added to the pan sizzles, pour in the egg mixture. Reduce the heat immediately to medium-low. Sprinkle egg mixture with salt and pepper to taste. Don’t stir the pan. Let the eggs begin to set before scrambling them.
6. If you want to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, etc., this is the time to do it.
7. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.
8. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
9. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.
10. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.
11. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now’s the time to put toast in the toaster and grab a pair of plates.