# FLUFFY EGG YUM
**Serves 1**

Eggs are protein packed to power you up. You can boil them, fry them, poach them, bake them, and, of course, scramble them!

**KITCHEN TALK:** The secret to fluffy eggs is patience. Wait for your eggs to start cooking before gently pushing them around in the skillet. Go slow and steady to avoid over-scrambling. The loose, wet eggs will start to form big, fluffy clumps. Always use wooden, rubber, or silicone spatulas and spoons when cooking in a nonstick pan. See page 14 for tips on cracking eggs. Ask a grown-up for help using the stove.

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### Ingredients
*   2 large eggs
*   2 tablespoons whole milk
*   ⅛ teaspoon fine sea salt
*   1 tablespoon unsalted butter
*   ¼ cup of your favorite shredded cheese (optional)
*   ¼ cup chopped cooked vegetables and/or meat of your choice (optional)
*   Ground black pepper

### Instructions
1.  Crack the eggs into a medium bowl. Add the milk and salt and whisk quickly until the eggs look light yellow.
2.  Place the butter in a small nonstick skillet over medium-low heat. When the butter is melted and some small bubbles are forming on its surface, pour in the eggs. Don’t do anything for 30 seconds, then use a rubber spatula or wooden spoon to slowly push the eggs from one side of the skillet to the other. Keep moving the eggs back and forth until the bottom of the skillet looks dry but the tops of the eggs are still slightly wet, 1 to 2 minutes.
3.  Sprinkle in the cheese and the vegetables and/or meat, if you’re using them. Cook, using the spatula or spoon to gently lift the eggs up from the bottom and flip them over, being careful not to break up the fluffy pieces, until warmed through and well combined, about 1 minute.
4.  Scoop the eggs onto a plate. Season with pepper and eat right away before they get cold!