I put about a tablespoon of milk per 3 eggs.



Whisk it until it's all light.



Pour into a heated pan with one tablespoon of butter that has stopped bubbling but isn't turning brown yet - if you do this, the water in the butter has mostly left, leaving the butteryness but not the 'oops it's floating on top of the eggs and not under them' problem.



When you can start to move the eggs, pull them in from the side of the pan.



When the liquid is very scarce, start flipping it all over. Now is also the time to really sort of chop them up if you like that.



When they are still glistening somewhat, off onto a plate.



That's it. Works fine for me every time.

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my recipe, adapted from Julia Child...



start warming the pan over low heat with nothing in it.



Beat the living heck out of however many eggs you're making, incorporating plenty of air. Sometimes I add a dash of cream or milk, sometimes I don't.



Put a large-ish splash of olive oil into the pan (1 tsp. for small batches, up to 1 tbsp. for large batches), and swirl to coat.



Using a fine grater like a microplane, put roughly 1 tbsp. of extra sharp cheddar into the eggs, and stir in.



Put the pan on highest heat, and wait for the oil to shimmer and become fragrant.



Add eggs, and immediately begin to scrape the pan with a silicone spatula, and shake the pan on the burner. Once the eggs are mostly set and look just a bit wetter than you would like, transfer to a plate. By the time you sit down, they'll be done.

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Nothing will fluff up your scrambled eggs like a microwave.



Not everyone agrees that this is a good thing, of course.

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There was a great article in the Times Magazine last week about making scrambled eggs with a poach method. I haven't tried it yet, but it sounds great:



http://www.nytimes.com/2006/01/08/magazine/08food.html?ex=1294376400&en=f7520518ceb0b6ee&ei=5090&partner=rssuserland&emc=rss

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My room mate, the culinary academy student, makes scrambled eggs in a metal bowl set over a saucepan of boiling water (like a double boiler) so that the eggs cook gently, and won't over-cook. Salted before cooking, peppered after.

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If you know what you are doing, very high heat works great but you have to be moving the eggs at all times.



For those looking to clot their arteries, try my recipe for Dirty Eggs: http://www.johnsjottings.com/archives/2003/03/04/recipe_dirty_eggs.html

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I'm embarrassed to admit this, but I've discovered that cracking the eggs into a metal pitcher and then cooking them with the steam wand on an espresso machine makes some incredibly light, fluffy eggs. However, for the health of your machine, I can't recommend it :-)



Personally, I like cooking them in a manner that you see a lot more frequently in Europe. Four eggs, about a tablespoon of butter, salt and pepper, all in a cold skillet. Turn the heat to medium-high, and gently whisk the eggs as they cook. If they start to stick, get them off the heat, whisk up some more, slightly lower the heat, and put them back on the heat. When they've come together but are still fairly wet, they're done. You get very small curds, and you get a soft-cooked egg taste without a runny texture. It's a matter of personal preference, of course, but that's my fave.

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Nothing will fluff up your scrambled eggs like a microwave.

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Yes, it does seem like a poach method, but I tried it this weekend, and what you get is pretty indistinguishable from scrambled eggs. The texture is light and fluffy, and the flavor is very pure, because they have no oil or browning whatsoever. They are, however, incredibly rich, because most of the moisture is drained off. Next time, I'll probably add a few more whites before draining.

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i got my recipe for scrambled eggs from "clueless in the kitchen: a cookbook for teens" by evelyn raab, when i was about 10 0r 11. so basically this is the recipe i've been using for the past 8 almost nine years:
2 eggs
1 tbsp milk (if put of milk i use cold tap water)
2 tbsp water

melt the butter in a small frying pan over medium heat. beat the eggs with the milk in a small bowl until well mixed. when the foam on the butter subsides add the eggs and cook until done to ur liking.

this has worked for me so far so i figure why mess with it
=)

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