Scrambled Eggs

Last night I made the best scrambled eggs of my life.

Do you know the secret to super fluffy scrambled eggs? No? Well...

It was given to me by my roommate Katie in New York. She was part fashion designer, part pastry chef... Can you imagine? I can, and I do, all the time. Clothes all morning and food all night. Le sigh...

...Oh... right... scrambled eggs.

Ultra Fluffy Scrambled Eggs

1. Crack your eggs into a bowl. Add 1/4 c of milk for every 2 eggs. The milk is the secret to the deliciousness of these eggs. Beat with a fork until thoroughly combined.

2. Take a stick of butter and rub it on the bottom of your frying pan or skillet until you have a nice thin coating (the inside bottom, not the outside bottom... Just to be clear.)

3. Pour your eggs into your pan. NOW turn on the heat, and not until now. Turn the heat to LOW. Do not pass low, do not collect $200 dollars. The low heat is the secret to fluffiness of the scrambled eggs.

4. Every minute or so gently scrape the sides and bottom of the pan. After the first minute or so, sprinkle eggs salt and pepper to taste. When the eggs are no longer runny, but not yet dry, remove from pan, deposit on plate and gobble down with a fork. Try not to burn your tongue, as that will inhibit the experience.

Now get crackin'. (Hee hee).