Scrambled eggs

Until recently, I never understood the appeal of scrambled eggs. They seemed unimaginative, overly safe. Often hard and rubbery, and vastly inferior to a soft-boiled egg or eggs over-easy. But after taking the time to watch some other cooks and read up some on scrambling technique, I decided to give it another go. This morning, I made a really good plate of scrambled eggs and was very tempted to crown myself a scrambling queen.

Eggs
Milk or cream
Oil or butter
Salt
Cheese, optional but a very nice addition

Break the eggs, and mix them up a bit with a dash of milk or cream. Add salt. Heat a saucepan to medium-high heat with some oil in it, and add a dab of butter for richness. Pour the eggs in and give them a few seconds to adjust.

Stir the eggs continually with a wooden spoon, preventing the bottom layer from cooking and hardening. The egg mixture should gradually thicken as a whole. Lift the pan occasionally from the heat, if the bottom is cooking too quickly. Sprinkle in a bit of grated cheese and keep disturbing the eggs.

Timing is very important. Turn off the heat when the curds are still soft and glistening. By the time they reach the plate, they will be just right. Very soft, and very flavorful because of the milk, cheese, and butter.