True Scrambled Eggs
1 tsp salt
1 tsp pepper
How To: Crack eggs into large mixing bowl and whisk for 30-45 seconds. Put large fry pan onto stove on high heat and grease with butter until bottom is completely covered. Put eggs into pan and continuously scrape the bottom of the pan until eggs become mostly solid. Then turn down the heat and continue stirring eggs until done where there is no raw egg. Remove from heat and enjoy!
The Science of the Egg: Egg proteins change when you heat them, beat them, or mix them with other ingredients. When you apply heat, you agitate those placidly drifting egg-white proteins, bouncing them around into the surrounding water molecules; they bash into each other. This breaks the weak bonds that kept the protein curled up. The egg proteins uncurl and bump into other proteins causing new chemical bonds form—but rather than binding the protein to itself, these bonds connect one protein to another. When you beat raw egg whites to make a soufflé or a meringue, you incorporate air bubbles into the water-protein solution. Adding air bubbles to egg whites unfolds those egg proteins just as certainly as heating them.