Making great scrambled eggs
Since neither of the men I originally penned Suddenly Single for knows how to scramble an egg, let me share my recipe with you.
It starts with a non-stick pan heated on the stove. Put the pan on the stove and turn the heat on to medium.
Get a coffee mug, and take two eggs and crack them open by hitting them on the side with a sharp knife. Dump the contents of the eggs into the mug, checking to make sure you don’t have any eggshells in the cup (remove the shells with a spoon, if there are any eggshells in the mug).
Add a dash of milk to the mug (about a tablespoon, if you are measuring it) and stir the milk and eggs rapidly in circular motions, using a fork. (You are beating the egg here.)
When the pan is hot and the eggs are mixed up, dump them into the pan. Using a plastic spoon (one of the long cooking spoons, not a plastic spoon from a fast food restaurant), stir the eggs continuously as they cook.
The secret to great scrambled eggs is to constantly keep stirring the mixture as it cooks. When the eggs are firm, they are done.
Add salt and/or pepper to taste and eat them while they are hot. If you want toast with the eggs, make it in the toaster while your eggs are just beginning to cook. (I assume you don’t have 3 hands here, so put the toast in the toaster while the eggs are still cooking and it will be done at about the same time as the eggs.)