Scrambled Eggs

1. In a bowl whisk together eggs and milk. In a 10-inch nonstick skillet melt butter over medium heat; pour in egg mixture. Let stand 20 seconds or until mixture begins to set on the bottom and around edges.

2. Lift and fold toward center with a spatula, allowing uncooked egg to flow underneath. Repeat until eggs are just set and still slightly wet. Season with salt and pepper. Remove from heat immediately. Makes 3 servings.

Stirred Scrambled Eggs

Whisk together 8 eggs, 3 Tbsp. milk, 2 Tbsp. water, 1/2 tsp. salt, and 1/4 tsp. black pepper. In a 10-inch nonstick skillet heat 2 Tbsp. water over medium-low. Once water starts to steam (about 2 minutes) add egg mixture. Cook and stir constantly for 5 minutes or until creamy and small curds form.

Greek Scrambled Eggs:

Prepare as above, except cook and stir 2 cups fresh baby spinach in butter until limp; add egg mixture. Fold in 1/2 cup crumbled feta cheese with minced garlic and fresh oregano or dill after the eggs begin to set. Sprinkle very thin red onion wedges over the top.

Cheese-and-Onion Scrambled Eggs:

Prepare as above, except cook 1 green onion in the butter for 30 seconds; add egg mixture. Fold in 1/3 cup shredded cheddar or Swiss cheese after eggs begin to set.

Smokey Chicken Scrambled Eggs:

Prepare as above, except cook 1/2 cup chopped deli-roasted chicken or smoked turkey and 2 tablespoons finely chopped red sweet pepper in the butter for 1 minute; add egg mixture. Fold in 1/3 cup shredded smoked mozzarella cheese after the eggs begin to set.