What could be easier than scrambled eggs you ask? Scrambled eggs are suppose to be loose, light and fluffy, not a dry solid mass of yellow. When making scrambled eggs start with 2 fresh eggs, break into a bowl and add 1 teaspoon cold water and fresh ground salt and pepper to taste. Scramble with a fork or whisk. Now the important part. The pan you are using must be preheated and you should add 1 teaspoon of oil just before the eggs. Let it heat for a few seconds while you restir the eggs. Pour them into the hot pan with oil over a medium high flame and let them set for a few seconds. You will notice that they are setting up and cooking around the edges. Lift the set eggs up in several spots around the edge with a spatula and let the uncooked egg flow under the cooked. After doing this several times you will have different layers of egg in the pan. There may still be a small amount of uncooked egg on the top, don’t worry about it. Take your spatula and run it through the egg mass to scramble it up and place on a warm plate and serve immediately. The little uncooked egg that was on the top will cook while you are serving it because of the heat of the rest of the egg. Serve with your favorite breakfast sausage, ham or bacon, maybe even Kielbasa, and some toast and fruit juice for a wonderful breakfast.