by Michael McCandless

Created on: June 05, 2010   Last Updated: June 06, 2010

When I went off to college in the 60s, my mom wanted me to succeed in life and so, she taught me two essential life skills: how to iron a shirt and how to make scrambled eggs. I used the first skill to good effect until I made enough money to have someone else take care of my shirts. But I've been scrambling eggs ever since.

Over the years I've learned a lot about how to cook, but no lesson has been more valuable than what I've learned about cooking eggs. Eggs are so versatile. Hard-boiled, they are a light, nutritious lunch and come with their own all-natural packaging. At dinner, they can serve as a garnish for your salad, the basis for the custard in your main-course quiche, and a key element in your ice cream. They are so delicate, yet very forgiving. They taste great in many forms; and darn it, they're good for you.

For me and my family, the jewel in my egg-dish crown is my scrambled eggs. Even the kids say these are the best. No restaurant has served us their match. Hotels serve "yellow, pebble-shaped breakfast food product" and call it scrambled eggs, but we know better.Tasty, fluffy, buttery, my scrambled eggs have become the gold standard around our house. The technique is the most important thing here.

For two servings, get ready:

- Four eggs. Let the eggs sit out on the counter for ten minutes or so to come up to room temperature. And better quality eggs really do taste better, where "better" equals organic, local, really free-range, no animal stuff in the feed, no antibiotics.

- One tablespoon unsalted butter, or salted butter but then watch out later. Too much salt will cheat you out of great egg flavor.

- One tablespoon minced shallot or thinly-sliced green onion. I prefer green onion because its larger pieces will be more prominent in the finished product.

- One-half teaspoon dried tarragon or one teaspoon finely chopped fresh tarragon. This recipe has become a great way to use up tarragon, which had limited use in our kitchen until we discovered how great it is in eggs.

- One teaspoon heavy cream or two teaspoons half-and-half. Don’t be afraid to use a bit more, or to extend with a little water. Got this from Julia Child.

- A pinch of Kosher salt and a couple good twists of freshly ground black pepper. Remember, easy on the salt.

Then, do this:

- Melt the butter in a seven-inch nonstick skillet or frying pan that has been pre-heated over medium-low heat. One of the very most important things with eggs is using the right cooking temperature.

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