questions and answers

I recently received an email asking me a question about scrambled eggs.
The question was simply how do I make fluffy scrambled eggs?

here are my thoughts:

Crack the eggs into a bowl and whisk in the milk. Season the eggs with salt and beat the mixture with a fork or whisk until combined. Over-beating makes the eggs thin. As the eggs cook, the milk turns into steam, puffing up the eggs as they firm. The larger the curds, the more steam is trapped. Water will dilute the flavor and they will not be as soft and fluffy. Don't add more than a few teaspoons of milk per egg, because the eggs can't absorb all that milk.

Cook the eggs in a nonstick pan or a well greased pan to prevent the eggs from sticking. Don't use too large a pan either, or the liquidy egg mixture will spread out and cook too quickly. An eight-inch pan works well for two eggs, a 10-inch pan for four eggs. Preheating the pan over a medium heat also keeps the eggs from sticking.

Add butter or oil — about a teaspoon per egg — and heat it. I prefer butter, but be careful if you season the egg mixture with salt and then use salted butter could end up making your eggs way too salty. Chose unsalted butter and season at the end if you so desire.

Add the eggs and let them begin to set; then, with a heatproof rubber spatula, push the curds to one side and let the uncooked eggs spread over the surface of the pan. Repeat this action until the eggs are cooked to the desired degree of doneness — eggs taste best when slightly moist.

then if you're me you'll add cheeeeeeese!! mmmmm