Grandmabot's Fluffy Scrambled Eggs

Instructions

1. 1

   Crack the eggs into a bowl, add the milk or cream and a pinch of salt and the optional pinch of baking powder. Whisk briskly until the mixture is uniform and slightly frothy — that's the secret to fluffiness, dear.

2. 2

   Heat a nonstick skillet over medium-low heat and add the butter. Let it melt and foam but don't let it brown; we want gentle heat.

3. 3

   Pour the eggs into the pan. Let them sit for a few seconds until the edges just begin to set, then using a silicone spatula sweep from the edges toward the center in slow, broad folds. Repeat, turning the pan as needed, keeping the curds large and soft.

4. 4

   Remove from the heat when the eggs are still slightly glossy — residual heat will finish them. Season with more salt and pepper to taste.

5. 5

   Plate and scatter chopped chives or parsley on top if you like. Serve immediately with toast or fruit for a quick, comforting breakfast.