No real set of instructions to follow, but you will need: six (6) eggs, salt & pepper, milk (poured in to suit) a whisk or fork to mix, and either a bowl or pourable container with a spout. Also important, a stove top and a shallow sauce pan, or a frying pan. One flat edges spatula or your favourite design.
Glop all of the eggs, a few shakes of salt & pepper, and somewhere in the vicinity of 3/4 of a cup of milk. Mush all that together with a whisk or fork for about a minute. At least until all the yolks have ruptured. Turn your stove top burner to a medium /medium low heat. Let it warm up as you work your ingredients together. (Might want to read through before starting, my had). Pour all contents into the now heated pan on the stove. In a constant movement, scrape off the bottom of the pan to reveal the newly congealed scrambled eggs. Keep going until all of the liquid eggs have become a solid. At this point you can start to flip the mass over in chunks. Then using your spatulas edge cut the mass into many, many smaller pieces. Turn off the heat, and it is at this point you could add a cheese to the top, or go and make some toast to go with it. Scoop up with a spatula and enjoy. The whole process can take about ten (10) minutes, if you start off with a not blazing hot pan. A slow heat will yield softer fluffier eggs, and not a rubbery overcooked mess. Slow and steady. No burned patches, no charring, and every bite is edible. Good if you’re on a budget and can’t afford to let any go due to waste/mishap.
Today is Thursday July 28th, of the year 2022.
Greatwall Studios Graphic Design 