This week is British Egg Week (5th-11th October 2009), so I thought I would share with you how to make scrambled eggs.
Use half an ounce of margarine or butter and 1 tablespoon of milk per egg. Crack the eggs (2-4 eggs per person depending on size of eggs and appetite of person!) into a bowl and add the milk. Beat the eggs and milk together and season with a little salt and pepper. Melt the margarine/butter in a saucepan and add the beaten egg mixture. Stir with a fork until the mixture is nearly set. Remove from the heat and serve.
Here is a scrambled egg recipe. Scrambled Quail Eggs With Seasonal Greens.