Fluffy Scrambled Eggs
Make in any amount
This is a basic recipe for making fluffy and delicious scrambled eggs. This is the way my mother made them every Christmas morning. She used an electric skillet which, when the eggs were cooked, made it easy to keep them warm until serving. Once you have mastered this simple technique, you can add vegetables, meats or cheese, as in some of the recipes in the similar and related recipes links.
- 2 eggs per person, large or extra-large
- 1/2 teaspoon water per egg
- Butter, preferably unsalted
- Salt and pepper to taste
Whip the eggs and water with a wire whisk until frothy. Heat a nonstick skillet, large enough for the amount of eggs, over medium heat. Add just enough butter to cover the bottom of the pan. Pour the egg mixture into the pan. Season with salt and pepper. Reduce heat to medium-low. Using a spatula, push the bottom of the eggs from the edges to the center as they set, allowing the liquid to get to the bottom of the pan. Continue until the eggs are completely set, depending on how wet or dry you prefer to eat them. Serve immediately or partially cover and keep warm over very low heat.
Notes: Mom always used water with the eggs. She claimed that milk made them watery. I tried using milk and she was correct. However, many cooks use milk, cream, or half-and-half. The choice is yours.