6 eggs
1/3 cup milk, half-and-half, or light cream
¼ teaspoon salt
Dash pepper
1 tablespoon butter

1. In a mixing bowl beat together eggs, milk (or other), salt and pepper. In a large skillet melt better over medium heat; pour in egg mixture. Cook over medium heat, without stirring, till mixture begins to set on the bottom and around the edge.

2. Using a spatula or a large spoon, left and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked through, but are still glossy and moist. Remove from heat immediately.

Makes three servings.
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Cheese-and-Onion Scrambled Eggs

Prepare as above, except cook one green onion, sliced, in the butter for 30 seconds; add the egg mixture. Add ½ cup (2 oz) shredded American cheese after eggs begin to set.

Mushroom Scrambled Eggs

Prepare as above, except increase the butter to 2 tablespoons. Cook ½ cup sliced fresh mushrooms and 1 tablespoon chopped onion in the butter. Add 1 tablespoon snipped fresh parsley, ½ teaspoon dry mustard, and ¼ teaspoon Worcestershire sauce to beaten egg mixture.