1. Collect ingredients
To make two processed eggs, you will need 4 to 6 eggs, 4 to 6 tablespoons of milk (Figure 1 tablespoon milk per whole egg), and salt and pepper to taste. Freshly chopped parsley and other herbs add flavor and visual appeal, but they are completely optional.

2. Break the eggs
Remove the eggs from a flat surface (to help ensure that the shells stay out of the mixture) into a bowl deep enough to make heavy whisking.

3. Add the liquid (optional)
If you prefer, you can reduce the amount of egg yolk and mix it with milk, cream, lemon juice, or even a little water. This option makes the well-cooked eggs soft, almost custardy. Add 1 teaspoon of liquid per egg. Rub well. Using a fork to brush is very good; make sure you beat the eggs until all the yolks and whites are well mixed.
4. Heat the skillet
To make whipped eggs on the stove, melt a teaspoon of butter or olive oil – or a combination of both – in a nonstick skillet over medium heat. Butter and oil add a rich flavor to the eggs and help prevent sticking, but you can also use a cooking spray.

5. Add the eggs and stir
When the butter starts to bubble or a drop of water is added to the pan sizzles, gradually pour in the egg mixture. Quickly reduce the heat to medium and as soon as the eggs start to “set” or form a solid base (a minute or two), gently stir with a rubber spatula.
6. Add more flavor
As the soft berries begin to sprout, add crushed herbs, crushed cheese, crushed bacon, chopped scallions, mashed mushrooms, chopped tomatoes, and anything else you like. Gently fold the ingredients into the eggs. Season with salt and pepper.

7. Great Finish
Slowly drain the bottom of the pan, turning the eggs until all the egg mixture is ripe but still in a few wet places. Remove the pan from the heat and continue to fold until the eggs have finished cooking using only the remaining heat from the pan. This helps prevent the eggs from overcooking. Serve immediately, appropriately on the heated plates in the oven. Your well-cooked eggs are ready to be served in a breakfast burrito, topped with an English toast or muffin, or over your favorite green salad for French-inspired brunch.