Basic Scrambled Eggs
Scrambled eggs are the simplest test of heat control in the kitchen, and this version shows how much of the result comes down to when you stop. Three eggs, a little butter and a whisk are enough. Pulling the pan off while the eggs still look slightly glossy lets residual heat finish them gently. Pepper goes on at the end so it never scorches. Stir fast for fine curds or slow for large ones.
Instructions
Crack the eggs into a measuring cup. Add the salt, and the milk if you want it.
Beat the mixture with a whisk or fork until it turns foamy.
Melt the butter in a frying pan over medium heat, then pour in the eggs.
Stir as the eggs cook so the raw liquid keeps reaching the hot pan. Stir quickly for small curds, or slowly for larger ones.
Take the pan off the heat just before the eggs look done, because they keep cooking once they are out. They are ready when the wet sheen is about to disappear but has not quite gone.
Transfer the eggs to a plate and season with the black pepper. Pepper added before cooking can burn and turn bitter.
Serve as they are, or with ketchup, salsa, or buttered toast.
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