The key to good scrambled eggs is to remove them from your hot plate or stove before they overcook. Cooking over a low, even heat allows the eggs to scramble without drying out or tasting rubbery. Adding dairy, such as sour cream—or, alternatively, milk—helps eggs retain moisture and makes them more forgiving so you can count on delicious, fluffy eggs every time. Once you’ve mastered the base, you can get creative by adding sautéed vegetables such as bell peppers and onions and even a teaspoon of freshly chopped herbs, such as chives, to brighten up the dish. — Robin Fields, The Easy Three-Ingredient College Cookbook