1. Ingredients: 2 eggs, appropriate amount of salt and appropriate amount of pepper.

2. Prepare eggs.

Crack two eggs (for one person) into a bowl.

If you like it a little smoother, add a tablespoon of milk, water or sour cream to each egg.

If you add liquid to the eggs and fry them, they won't get old.

3. Stir thoroughly until the color and texture are completely consistent.

Add salt and pepper to taste, or add cheese to make cheesy scrambled eggs.

4. Choose a medium-sized pan.

Two eggs only require a small pan, while a dozen eggs will require a large pan.

5. Melt a piece of butter (2 teaspoons) or other cooking oil in a pan.

Turn the pot by the handle so that the melted oil covers the entire pot.

6. Use your finger to dip some tap water into the pot to test the heat of the pot.

When the water droplets hiss and evaporate, the pan is hot enough to pour in the egg mixture.

Stir fry while turning down the heat to low.

7. Pay attention to observation.

Once the eggs begin to form and the egg liquid begins to solidify, use a spatula to stir-fry the cooked eggs in time, leaving the still liquid egg liquid at the bottom of the pot to continue to heat. This method can prevent the eggs from forming a layer on the bottom of the pot.

The layer is burnt.

8. Pay attention to whether the eggs are fried well.

When the eggs are almost done, remove the pan from the heat as the hot pan will continue to heat your eggs.

If you prefer a tougher texture, you can take the pot off the heat later.

When the last bit of egg liquid in the pan has solidified, the eggs are considered ready.