Re: The scrambled egg …
This
In the medium hot pan, pour some milk, about 3 oz per egg. Stir it so it wont stick, and then break an egg in it and keep stirring till egg gets cook because of the hot milk. If you want a good texture, make sure you break the egg in the milk and do not beat the egg first and then pour it in.
Turn the stove off and remove the pan from the stove when you think that the eggs should be ready within 10 sec. Last few second cooking should happen off the stove, using eggs own heat. You will get a restaurant quality style fluffy and creamy scrambled egg.