Fluffy Scramble Eggs

Making scramble eggs needs a little of practice and might fail initially.  Perfecting it, you and your family will enjoy great breakfast or brunch for the years to come!  Serving suggestion: with hash brown, bake beans, sausages, or some ciabatta cubes, or what ever you like, like sauté mushrooms, bacon, etc.

Ingredients (serve 2)

1. 4 eggs
2. 1/2 table spoon Butter (or cut a slice of about 1/2 cm from a butter block)
3. 50-60 ml Full cream Milk  (1/4 cup)
4. 1/3 teaspoon salt (adjust depending on your liking)

Method

1. Crack the eggs in a bowl and whisk.  Add in milk and salt and continue to whisk till well mixed.
2. Heat up frying pan and add in butter to melt.
3. Pour in the egg and start stirring with a spatula by scraping the bottom of the pan where the egg started to cook and fold them to top so that the uncooked eggs can flow down to come into contact with the pan.
4. The art that need to be perfected here depends on your intensity of heat.  At an appropriate time where the egg is almost cooked, still slightly wet with uncooked egg, remove the frying pan from heat or turn off, and continue to fold till cook.  What we should get is the egg just cooked with a very light moisture.  To know that it is overcooked, the eggs will be hard, and some water may emerged as the cooked egg will expel the water from the milk.
5. Serve with other items for your breakfast platter.