It is not difficult for novice cooks to (make, made) really good scrambled eggs. Even a young child can turn out fluffy, creamy eggs with a little patience and, of course, adult supervision. The method I (use, used) comes from my grandmother, who (teach, taught, had taught) it to me when I was a little girl. First, you (melt, melted) some butter in a skillet over low to medium heat. After it (melt, melted, has melted, have melted) but not browned, (crack, cracked) two eggs directly into the skillet. If possible, you should (use, used) eggs that (have, had) already been (bring, brought) to room temperature for an hour before cooking. Do not beat the eggs in a bowl or (stir, stirred) them in the skillet. Also, (did, do) not add milk or water to the eggs. Contrary to common opinion, adding milk or water (did, does) not improve the consistency of the eggs. In fact, adding water or milk (toughens, toughened) the eggs. Eggs (are, were) delicate and (cook, cooked) best with very little handling. Watch the eggs closely, and (keep, kept) the temperature low. You should not (stir, stirred) the eggs at all until the clear part (is, was) just starting to turn white. While you are waiting and watching the eggs, you can put some bread in the toaster. After the whites (had become, have become, have became) opaque, run a fork or small spatula very slowly through the eggs to mix them. At this point, you must (watch, watched) the eggs very carefully or they will quickly overcook and (become, became) dry. We (had, have) all (has, had) eggs that have been cooked to death. As soon as the yolks are cooked, but still shiny and moist, the eggs (are, were) done. Some people (like, liked) their eggs very moist and some (like, liked) their eggs drier. Now you can butter your toast, which should (pop, popped, have popped) up by this point. Add salt and pepper, salsa, or even ketchup, like my grandpa always (does, did) when he was a boy, and dig in!