Scrambled eggs

The regular method to make Scrambled eggs is to beat 2 or 3 eggs together with a little salt as they cook over a medium heat, turning slowly with a fork in a pan. To make them looser, add a little milk to the mixture. Add a small piece of butter or margarine to cook if you are not using non-stick pans.

A delicious variant that I use is to add a couple of tablespoons of ricotta cheese. Sometimes I add spinach as you would to an omelet, but I still continue beating the eggs slowly as they cook. Even adding fresh chives makes a good meal.

Here's another variant that they use in Italy: add a drop of milk and parmesan cheese to the eggs. No salt is necessary in this case.

They take just a few minutes to form together.