Creamy French-Style Scrambled Eggs

Step 1

Using fork, beat eggs and salt until blended. Heat 2 tablespoons water in 10-inch nonstick skillet over low heat until steaming. Add egg mixture and immediately stir with rubber spatula. Cook, stirring slowly and constantly, scraping edges and bottom of skillet, for 4 minutes. (If egg mixture is not steaming after 4 minutes, increase heat slightly.)

Step 2

Continue to stir slowly until eggs begin to thicken and small curds begin to form, about 4 minutes longer (if curds have not begun to form, increase heat slightly). If any large curds form, mash with spatula. As curds start to form, stir vigorously, scraping edges and bottom of skillet, until eggs are thick enough to hold their shape when pushed to 1 side of skillet, 4 to 6 minutes. Remove skillet from heat. Add remaining 1 tablespoon water and parsley and stir vigorously until incorporated, about 30 seconds. Serve.