Everyday Scrambled Eggs

Very good scrambled eggs can be had in a hurry, provided you don’t overcook them. Adding a little extra liquid helps prevent overcooking (and if that liquid is cream, it also lends a luxurious texture). A few drops of lemon juice will make them even more tender.

4 or 5 eggs

Salt and freshly ground black pepper

1 to 2 tablespoons milk, cream, or water (optional)

1 or 2 tablespoons butter or extra virgin olive oil

• Beat the eggs lightly with some salt and pepper and the milk, if using. Put the butter or oil in a medium skillet, preferably nonstick, over medium-high heat.
• When the butter is melted or the oil is hot, add the eggs. Cook, stirring frequently and scraping the sides of the pan (a heatproof rubber spatula is a good tool here).
• As the eggs begin to curdle, you may notice that some parts are drying out; whenever you see that, remove the pan from the heat and continue to stir until the cooking slows down a bit. Then return to the heat and continue cooking.
• The eggs are done when creamy, soft, and still a bit runny; do not overcook unless, of course, you intend to. Serve immediately.

Scrambled Eggs with Cheese.
• Use virtually any kind of cheese you like except the ones that don’t melt easily, like feta or queso fresco: As the eggs begin to set, stir in 1/2 cup grated cheese.

MAKES: 2 servings

TIME: 10 minutes