American-style scrambled eggs

Crack the eggs into a bowl, stir in a tiny pinch of salt per egg and a splash of milk or water, and beat; the extra moisture loosens the egg and gives more steam to fluff it.

Heat more fat than for fried eggs, a little hotter, to a not-so-gentle foam.

Stir constantly until the egg stops being stirrable and sets, then scrape it off the bottom into big fluffy ribbons of curd.

Take the eggs out while still a little runny inside, before they are done; they keep cooking and set quickly.