Technique: scrambled eggs

First, use a very nonstick pan.  Prepare the eggs as the pan heats to medium, and add a little butter and olive oil.  Sauté any veg you have around until just tender.  I used diced red onion, diced white zucchini, minced garlic, and fresh garbanzo beans.  Always have an allium: onion, scallions, garlic, shallots, leek or chives.  Beat your eggs with about 1½ teaspoons milk per egg, a little salt, fresh ground pepper and fresh (chives would be here, not sautéed) or dried herbs. Pour the eggs into the pan over the veg.  Let the eggs sit until they begin to firm up.  Scramble gently once.  Top with any cheese.  I used soft herbed goat cheese.  Let sit until firmer but still very moist on top and stir again.  After that, the eggs should be done in a few seconds - 5-10ish.  Serve immediately.  They should look slightly underdone - cooked just through, still moist. They will continue to cook out of the pan.  Don't worry - if they're underdone, it's easy to give them another few seconds then reserve.  If they're overdone, you have to start all over.  I sprinkled some sliced radish over these and served them with a buttered bagel and fresh coffee.