I used two whole eggs and two egg yolks. The extra yolks make for creamier and more flavorful scrambled eggs and give the eggs a brighter yellow color. (Maggie gets the left over egg whites). I usually add just a bit of milk or cream to the eggs before beating, and I cook them slowly in the skillet with just a bit of olive oil. A drizzle of basil pesto is just the right garnish, and a few spears of steamed fresh asparagus on the side suggest that indeed Spring has arrived. I toasted some whole grain bread in the oven with the broiler setting and topped the toast with cream cheese with chives before serving. We enjoyed our Supper-time Eggs!