Brent, my son-in-law, had cooked breakfast: Crispy bacon, hot biscuits and a big plate of scrambled eggs. Yumm! But the eggs were unusually good and I asked his secret. Brent said he had simply added a little olive oil to the batch. The eggs turned out moist and creamy, not dry and starchy. They were delicious.
For 2 or 3 eggs, add about a teaspoon of oil. For a larger batch, use about a tablespoon. You will be amazed at how just a little olive oil can turn ordinary scrambled eggs into a special dish.
