Alicia Rose’s 10 Steps for Fluffy Scrambled Eggs

I learned how to make wholesome fluffy scrambled eggs through experimenting in my kitchen. I am not a chef. I love cooking, have since learning the basics in 4-H Club. In 2010, I was out of olive oil, kind I use to coat the skillet for scrambling eggs. That was when I braved substituting filtered waterfor oil. It took me awhile to figure out the precise amount of water needed for the optimum fluffy scrambled egg result. Now years later, after getting it down pat, I am sharing my method.

Required: 

• Four tablespoons of filtered water 
• One spatula 
• One 10" or 12" skillet 
• Two large eggs per the number of people being served for the meal (example: 2 eggs per 1 serving). 
• Optional for a tasty variety: chopped fresh garlic, chopped mushrooms, chives, chopped green onions, fresh chopped parsley, basil or other herbs, garlic salt, veggie crumbles, or crumbled Turkey Bacon. I enjoy creating a variety of scrambled eggs even though plain is delicious. 

Directions: 

1. Place empty skillet on one of the stove's burners appropriate for the size of the skillet. Do not turn on the burner to warm up the skillet. Keep the skillet room temperature.
2. Add the 4 tablespoons of water into the skillet's center, in the middle.
3. In a mixing bowl, crack the eggs into it. Make certain no egg shells drop into the bowl; no one enjoys eating them.
4. With a fork or Wisk hand beat the eggs vigorously until completely yellow, no sign of egg whites and egg yolks in the bowl. Make certain the egg mixture is completely beaten together.
5. Pour egg mixture from bowl into the skillet.
6. Optional (skip for plain scrambled eggs): Add one or more of the optional ingredients listed above on top of the egg mixture in the skillet.
7. Turn the burner under skillet on to medium heat. If using an electric stove the setting 5 or 6 is sufficient.
8. Let the eggs and water sit for a moment (about a slow count of five). This allows the heat to evenly reach the inside of the skillet and its contents.
9. Using the spatula gently fold and turn the eggs, mixing well with the water, while in a circular manner scraping the bottom of the skillet to ensure all of the egg mixture gets folded and turned. Continue until the scrambled eggs are perfectly plump, beautifully fluffy, and there is no water left visible in the skillet (completely absorbed by the eggs). Be certain the eggs are not shiny anywhere. Any shininess on scrambled eggs means some of the white or yolk is uncooked. It is best to ensure all of the egg mixture is completely cooked.
10. Serve the wholesome fluffy scrambled eggs on plates or in a hot plate; tastes best if served right away.

My egg scrambling method takes about five to ten minutes. Enjoy!