6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
Olive Oil Non Stick Spray
A 12-inch pan works well for 6 eggs.
Spray large non-stick frying pan. Heat to medium.
In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.
Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.
Pour the egg mixture in pan. Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")
Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs.)
I then cover my eggs with a lid and allow them to cook 15 to 25 seconds longer on low heat. Sometime I turn off the burner and leave them covered longer if I am not prepared to transfer them right away (this prevents them from drying out and keeps them warm before transferring eggs to serving plates. Sometimes, it's a chore just to get all my family members to the table.
Add salt and pepper to taste.
A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.
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