Note: My Mom makes the best scrambled eggs there are. Light, fluffy, and delicious. When I first got married I tried and tried, but no matter what I could not figure out how to make eggs like Mom. I still can't make them as perfect as my Mom. Let's face it. I am not Mom so they won't taste like hers, but I am getting better. After 18 years of cooking, here is my "Pretty Close to Mom's Scrambled Eggs" .
Pretty Close to Mom's Scrambled Eggs
4-5 eggs (for 1- 2 people)
2 Tbsp. milk
1/2 tsp. salt
pepper (to taste)
I take my eggs out of the refrigerator and place them on the counter while I am making my morning coffee. That way they can warm up before I actually start cooking with them. You can always warm them up by putting them in a bowl of warm water. Break the eggs in a bowl and whisk them together. Add milk, salt and pepper.
Put a non-stick skillet on medium heat. Once warm, melt 1 tablespoon of butter and spread out in pan. Don't let pan get so warm that the butter starts to burn. Pour the egg mixture into the pan. Don't stir! Wait a few seconds to let it start to set before you start stirring. Lower the heat a little and run your spatula around the outside edges. Allow egg mixture to run underneath edges. When the eggs start to set, stir to distribute the mixture. (If you want, now is the point to cheese.) When the eggs are cooked, but still moist transfer to warm plates. Serve immediately.