Scrambled Eggs

Instructions

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1. 1 In a small mixing bowl, combine eggs, salt, and half ‘n half.
2. 2 Whisk the eggs well, and then whisk them some more! With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
3. 3 In a non-stick frying pan, melt butter over medium low heat.
4. 4 Once the butter has melted, add your egg mixture to the pan.
5. 5 With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
6. 6 Keep scrambling until the curds form to your liking.* Be careful not to overcook them. If you notice they're cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!
7. 7 Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a "looser" consistency to your eggs—you'll want to take them off the heat a little earlier than you think. Remove from the heat and enjoy!