Scrambled Eggs

1. Furiously whisk eggs, water, salt, and pepper in large bowl until bubbly and uniform in color. For a firmer texture, use less water, or eliminate altogether.

2. Heat oil in a skillet over medium heat until hot. Pour in the egg mixture. Fold bubbles into eggs.

3. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.

4. Remove from heat while eggs are still slightly runny as they will continue to cook in the pan for another minute or two.