Fluffy scrambled eggs 


Add 4 eggs to a bowl, add 2 tablespoons milk, 1/4 teaspoon Worcestershire sauce and black pepper to taste.

Whip eggs fast and long enough to make bubbles and foam, doing this will make your scrambled eggs light and fluffy.

Heat a tablespoon of butter, cooking oil or extra virgin olive oil in a non-stick fry pan using no more the a medium high heat.

Pour egg mixture in the hot pan and let set a minute. 

DO NOT STIR eggs. Using a spatula push cooking eggs from all side towards the center of pan piling up the most cooked eggs into the center of pan. This may take several minutes. Keep doing this until all is stacked then flip eggs over. Turn off heat but keep pan on burner while chopping up eggs to your liking.

You may wish to garnish top of each serving with fresh parsley or sprinkle on a little sweet paprika.

Makes two servings.