Scrambled Eggs Tips:

• Do not add salt until the eggs are already cooking in the pan. Adding salt too early removes moisture from the eggs.
• For creamy scrambled eggs without cream, heat one tablespoon olive oil in a medium saute pan on medium-high heat. Add the egg mixture. Let the eggs heat in the pan for about 30 seconds. Add a pinch of salt. As soon, as the eggs begin to set up, turn the heat to low and starting pulling the eggs to the center of the pan with a rubber spatula. Keep the eggs constantly moving. Do not whisk in the pan, just gently pull the eggs back and forth. When the eggs look like they are almost done but are still a bit runny, add any accompaniments (cheese, herbs, etc). Stir a few more times, then take the pan off the heat. The eggs will continue to cook even when they’re off the burner. If you let the eggs sit too long, over cook them, or move them around too fast they can become rubbery.