The Fluffiest Scrambled eggs ever!....Ok, you may think this is not worthy to post about. I know scrambled eggs can be tough and dry and not fluffy at all if done wrong. But, I have recently tried this method (a few times) and have not been disappointed. America's Test Kitchen showed this on one of their episodes. The trick it to have the skillet pan on high. I know most of us are used to the slow cook method. But this is mush faster and I think fluffier. Hope you enjoy...
Ingredients:
- 4 eggs, slightly beaten
- 2-3 TBS milk ( I used 2%)
- salt and pepper to taste
- some grated jack cheese fro sprinkling on top
- oil
1. Beat eggs slightly to mix egg white and yolk. Add milk, salt and pepper and mix till frothy. Set aside.
2. In a skillet add about 1 TBS oil. Heat pan on high. 
3. Wait until pan is heated well until you see the oil smoking a bit about 1-2 minutes (depends on your stove top) Basically you want it to be extra hot.
4. Pour eggs and stir all the time to form large curds...from one side of the pan to the other. It will take about 30 seconds to a minute (depending on your stove top). Don't overcook the eggs... you want them a bit wet( not overly).They will continue to cook as they sit.
5. Turn off heat.
6. Sprinkle with some grated cheese. Cover with a lid and allow the cheese to melt and the eggs to fluff up a bit.
