Scrambled Eggs

Ingredients:

• Eggs (2-4, depending on your preference and appetite)
• Salt and pepper to taste
• Butter or cooking oil (1 tablespoon)
• Optional: Milk (1-2 tablespoons, for creamier eggs)
• Optional toppings: Chopped herbs, shredded cheese, diced vegetables, or cooked meats

1. Crack the Eggs:
   • Crack the desired number of eggs into a bowl. Use a separate bowl to avoid any shell fragments.
2. Seasoning:
   • Add a pinch of salt and a dash of pepper to the eggs. You can adjust the seasoning according to your taste.
3. Optional: Add Milk:
   • If you like creamier scrambled eggs, you can add a tablespoon or two of milk to the beaten eggs. Whisk them together.
4. Whisk the Eggs:
   • Use a fork or a whisk to beat the eggs until the yolks and whites are well combined. The more you whisk, the fluffier your eggs will be.
5. Preheat the Pan:
   • Place a non-stick skillet or frying pan over medium-low heat. Add butter or cooking oil and let it melt.
6. Pour Eggs into the Pan:
   • Pour the beaten eggs into the pan. Allow them to sit undisturbed for a few seconds until the edges start to set.
7. Scramble:
   • Use a spatula to gently stir and scramble the eggs. Continue stirring occasionally to prevent sticking and to achieve an even texture.
8. Optional Additions:
   • If you’re adding any extras like cheese, herbs, vegetables, or meats, sprinkle them over the eggs while they’re still slightly runny.
9. Finish Cooking:
   • Cook until the eggs are just set but still slightly moist. Be careful not to overcook, as eggs can quickly become dry.
10. Serve:
    • Once cooked to your liking, transfer the scrambled eggs to a plate and serve immediately.
11. Garnish (Optional):
    • Garnish with additional herbs, a sprinkle of cheese, or a dash of hot sauce if desired.