How to Make Scrambled Eggs
- Combine 2 eggs; 2 tablespoons milk, cream, or water; salt and black pepper to taste in a small bowl. Beat with a fork or wire whisk until completely blended.
- Heat 1 teaspoon butter or margarine in a 7- to 8-inch omelet pan or skillet over medium to medium-low heat. Pour in the egg mixture.
- As the mixture begins to set, gently stir it with a wooden spoon or spatula, lifting the cooked portions and letting the uncooked egg flow underneath. Cook until the eggs are just set, but still moist-looking. Do not stir the eggs constantly.
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