| Several eggs are stirred slightly in a bowl to blend the whites and the yolks. Salt and pepper can be added to the eggs or added when the eggs are served. |
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| Butter is dropped in a metal or nonstick sauté pan that has been placed on moderately high heat. The butter should foam and bubble, but not turn brown. |
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| The eggs are poured into the heated pan. |
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| The eggs are then stirred, scraped from the bottom of the pan, and turned during the cooking process. |
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| As the eggs begin to congeal, they begin to cook very rapidly. When 2 or 3 eggs are scrambled together, it usually takes a minute or less before the cooking process is complete. A larger quantity of eggs will require several more minutes. |
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| It is best to remove the eggs from the heat source when they are still very moist, because the internal heat of the eggs will complete the cooking process. Eggs that become too dry indicate that they have been overcooked. |
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