Weekday Morning Scrambled Eggs
Note: The key is to not overcook the eggs. Adding a liquid helps prevent that. From “How to Cook Everything,” by Mark Bittman.
• 1 tbsp. butter or olive oil
• 4 eggs
• Salt and freshly ground black pepper to taste
• 1 to 2 tbsp. milk, cream or water, optional
Place a medium skillet, preferably nonstick, over medium heat for about a minute. Add the butter and swirl it around the pan. Meanwhile, crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper, and beat in the milk or other liquid.
Add the eggs to the skillet and turn the heat to medium-low. Cook, stirring frequently, just until the eggs have lost their runny quality, 2 to 4 minutes; do not overcook. Serve immediately.