FLUFFY SCRAMBLED EGGS

The recipe is simple. Use 2-3 eggs per person. Add 1/2 teaspoon of water per egg (never use milk). Whip with wire whisk until frothy. Heat frying pan over medium heat. Add butter to cover. Pour egg mixture into pan. Reduce heat to medium-low. Using a spatula, push bottoms of eggs from edges to center as they set, allowing liquid to get to bottom of pan. Continue until eggs are completely set (how dry or wet depends on taste). Add salt and pepper to taste. Serve immediately or cover and keep warm over very low heat.

Note: Sautéed vegetables and/or grated cheese can be added to the eggs before cooking. Click here for an example. If you are watching fat or cholesterol, substitute 2 egg whites for some of the whole eggs and use a nonstick skillet sprayed with cooking spray, adding just a little butter.

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