SCRAMBLED EGGS

First, beat the eggs. Place them in a medium bowl, and whisk

until the yolk and whites are thoroughly combined.

Add the milk or water, and whisk again! The beaten eggs should
be an even yellow color, with no translucent spots or streaks.

Next, gently preheat the pan. Brush a small nonstick skillet

with olive oil, or melt a little butter inside it. Warm the skillet
over medium heat

Finally, cook. Pour in the egg mixture, and let it cook for a few
seconds, undisturbed. Then, pull a rubber spatula across the
bottom of the pan to form large, soft curds of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring
the eggs every few seconds. As you work, make sure to scrape
your spatula along the bottom and sides of the pan to continue to
form curds and to prevent any part of the eggs from drying out