Scrambled Eggs

The first thing that I've been meaning to write down is about scrambled eggs. It doesn't sounds like anything too earth-shattering, I realize, but it is something that I've been thinking about. Breakfast happens to be one of my favorite meals of the day, but when I go to restaurants I can never understand why the eggs never taste good. Often they taste rather powdery, or greasy. Now, I'm not much of a chef, but I came up with my own recipe which seems to give pretty good results:

2 whole eggs
1 egg white
1 small pinch of creme of tartar
~2 tablespoons of milk
~1/4 teaspoon of salt

I'm not a big of yolks anyway, and uses some egg whites only makes the result a bit fluffier. Anyway, mix them all together and whip for a minute. Be sure to incorporate a lot of air as your doing it.

Frying pan with medium heat. Put in a pat of butter and wait until the butter is almost browning, which will take a bit of practice to figure out when this point is reached. If you like buttery eggs leave the excess butter in the pan, I usually pour out whatever isn't needed to cover the pan.

Pour the eggs into the pan. I usually let the bottom just start to congeal before stirring the mixture. I've found a rubber spatula works really well. Flipping the eggs on the bottom to the top. Constant motion prevents overcooking the outside. Keep it up until most of the runny moisture is cooked out. There should be some juice left, since the eggs will keep cooking once they are transferred to the plate. But no need to overdo it or the juice will run into your other food.

Anyway, that's how I cook my eggs.