Scrambling Eggs

Most of us are fussy about our eggs, especially scrambled eggs, and like them runny or stiff. If you order them runny in a diner, you will be guaranteed they are cooked to order, since it is impossible to keep runny eggs warm without them becoming fully cooked eggs. To ensure your scrambled eggs are tender, when you are beating them, add 1 tablespoon of milk, or even better, heavy cream, for each egg, and then season with salt and pepper. Melt the butter in a nonstick or well-seasoned skillet over medium heat until it is frothy. The more butter you melt, the tastier your eggs will be. Add the beaten eggs, wait until a thin layer of egg congeals on the bottom of the pan, and then scrape up the set layer with a spatula. Wait again, scrape again, and keep repeating this pair of actions until the eggs are how you like them. Keep in mind they will continue to cook once they are out of the pan, so lean a little toward runny.