Scrambled Eggs (by me)

3-4 eggs (per person, depen how hungry you are)
3x2x1 cm of salted butter (I buy butter in sticks bc I live in the U.S.)
rouhgly 200 mL water (depends on number of eggs used & pan size)
roughly 100 mL milk (depends on number of eggs used & pan size)
1 tsp salt and pepper total

stove, pan, pan lid, spatula
container to whisk eggs in
utensil to whisk eggs with (spoon works best): WILL be contamined after use, must wash after
place to dispose eggshells in1. Add enough water to the pan to cover all whisked eggs you will use. (200 mL in my experience).2. Preheat pan on low to medium-low heat.3. Whisk eggs until the water bubbles thoroughly/boils. Eggs should be mostly consistent. Unevenly mixed egg whites make the scrambled eggs look 'marbled' and taste the same. Scrambled eggs are usually whisked until thoroughly even.4. Pour whisked eggs into directly into the water steadily but not in a rush (prevents splatter). Do not pour them down the side (they will dry up and be annoying to clean up).5. Use spatula to 'rake' egg into the center.6. Put lid on pan.7. Repeat every 2 minutes or so; the water will slowly be absorbed.8. After about 6 minutes, begin 'chopping' up the semi-dry egg into grids, then flip them/mix them with the spatula and repeat until equally small chunks throughout. Add the milk (roughly 100 mL in my case).9. Repeat in 2 minutes. Add all butter and envelope it in the egg. 10. Turn the heat off. Put lid on if it's not already on. Let the egg sit for two minutes or so.11. Plate the egg and sprinkle salt/pepper. Scrambled eggs are ready to serve!    - Nelly :3