My Perfect Scrambled Eggs

Eggs seem to be a particularly personal food. I think this is partly because eggs are one of those foods that almost everybody eats growing up, so we all have unique and strong food memories about them. For instance: I am convinced that my dad makes the best fried eggs in the world. I never liked egg yolks when I was a kid (I'm still not really a fan), and each weekend we stayed with him, he would make me two fried egg whites on toast for breakfast. And of course it wasn't just the eggs; it was that he teased me for not liking the yolks, for eating the crust of my open egg sandwich first, that he would eat the yolks that I refused to because he couldn't bring himself to waste them. So I always try to make fried eggs like my dad.

But scrambled eggs I make my way. A simple dish, but one I'm particular about. Method as follows.

Gently whisk:

Eggs

1 teaspoon milk per egg

1 dash pepper per egg

1 pinch salt

**If you want super-fluffy eggs, you could use about a teaspoon (total) of cream of tartar rather than or in addition to the milk; but I don't like them that way...so there.

Melt 1 Tablespoon butter in a pan over low heat. As soon as the butter is melted, add diced onions (about 2 Tablespoons diced onion per egg) and sauté for a few minutes.

Use spatula to make sure onions are evenly distributed across the pan. Add egg mixture all at once and allow it to fill pan. Do not stir eggs right away.

Let egg mixture "set" so that the "bottom layer" is cooked. Then push eggs in toward the middle of the pan, letting runny egg mixture flow and fill the pan.

Repeat until eggs won't run anymore, then flip eggs and stir as needed. Don't over-handle them; they will get rubbery and gross.

(Remember how I hate yolk? I always hard-cook my eggs. Not a popular thing, but they makemy perfect scrambled eggs.)

My favorite way to eat these eggs is in a burrito with sour cream and salsa. I probably make this dish at least twice a week (and usually for dinner), but using half whites.