How to make the perfect scrambled egg

To make breakfast for two:

6 eggs

6 Tbs. milk

Salt and pepper to taste

2 tsp. chopped fresh parsley

(Plan on three eggs per person for a good-sized serving. If counting calories, you can substitute egg whites for one or two of the whole eggs.)

Crack eggs into a bowl that’s deep enough to support vigorously beating. Thin egg mixture with milk, cream or even water; this will make gently cooked scrambled eggs tenderer: (if the heat is too high, the liquid can separate from the cooked eggs. Use approximately 1 Tbs. of milk per egg. Whisk the mixture until well combined. Don’t add salt yet as it can make the eggs tough. Heat a skillet over medium heat. Melt a pat of butter in the pan, but if dieting spray pan with cooking spray. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in egg mixture. Immediately reduce heat to medium-low. Sprinkle eggs with salt and pepper to taste (about 1/4 tsp. ...