Even if you can't boil an egg (which, it turns out, isn't as easy as it's cracked up to be), you very likely can scramble one. Armed with that one fundamental skill and a willingness to experiment by adding other ingredients to the mix, you're on your way to developing a solid repertoire of fine-tasting scrambled egg specialties.

Start by cracking the eggs. To lessen the chances of shattering the shell or breaking the yolk, tap the midsection of the egg against a clean, hard, angled surface such as the edge of a heavy bowl or mug. Use just enough force to crack the shell. Should an eggshell resist cracking, tap it against the dull blade of a table knife.

After all the eggs are cracked, the bowl or mug should be washed in hot soapy water to reduce the risk of possible contamination from bacteria in the raw egg. For the same reason, avoid cracking raw eggs on a countertop, stove or table, all of which are harder to clean than a bowl or mug.

Working over a clean bowl, grasp the cracked egg with the fingers of both hands and, pressing both thumbs inward along the crack, break the shell in half. Invert each half so that the contents empty into the clean bowl. Use the tip of a clean spoon to remove any bits of shell that find their way into the bowl of liquid egg whites and yolks.

Unless you plan to add salty ingredients to the eggs during the cooking process, season them at this point, using about ¼ teaspoon salt and a pinch of pepper for every three eggs in the bowl.

To lighten the texture of the eggs as they cook, add a tablespoon of water, milk or half-and-half for every three eggs. Briskly beat in these additions, using a fork or whisk, until the yolks and whites are well-blended.

To a frying pan over at low or moderate heat, add about 1 ½ tablespoons butter or mild-flavored cooking oil for every three eggs. If you plan to add onion, green or red pepper, or other ingredients that require some cooking, you can cook them in the butter in the same pan in which you will be scrambling the eggs. Just remember to reduce the heat before adding the beaten eggs.

If the eggs will be scrambled by themselves, add them to the pan when the butter or oil is hot and fragrant. Slowly stir the mixture with a wooden spoon or paddle. As the eggs begin to set, lift the cooked portions so the uncooked parts can flow underneath. Cook until the eggs are set and done to your taste. If you wish to add grated cheese or chopped fresh herbs, wait until the eggs are very nearly cooked.

SUCCESS TIP

According to the U.S. Department of Agriculture's Food Safety and Inspection Service, scrambled eggs should be firm — not runny — when served to reduce the risk of food-borne illness caused by Salmonella Enteritidis bacteria.

Potatoes, Italian sausage, onion, green pepper and tomato go into this satisfying main dish for brunch or supper.

ITALIAN SCRAMBLED EGGS WITH SAUSAGE AND VEGETABLES

2 tablespoons butter

1 tablespoon olive oil

1 medium potato, cut in ½-inch cubes

½ pound mild or spicy Italian sausage links

1 small onion, thinly sliced and separated into rings

¼ cup finely chopped green bell pepper

8 eggs

2 tablespoons half-and-half or milk

½ teaspoon salt

? teaspoon dried oregano

1 ripe tomato, seeded and chopped, or ½ cup canned diced tomato

Warm toasted Italian bread, buttered, if desired

¼ cup grated Parmesan cheese

Chopped parsley, for garnish

1. Heat butter and olive oil in a large frying pan. Add potato and begin cooking over medium heat, stirring occasionally. Meanwhile, remove sausage casings and crumble meat. Add to frying pan, cooking and stirring until lightly browned. Add onion and green pepper, cooking and stirring occasionally just until onions are limp and potatoes are tender (approximately 8 to 10 minutes total).

2. In a bowl, beat eggs with half-and-half, salt and oregano until well-combined. Add tomato and egg mixture, all at once, to sausage mixture. Reduce heat to low and cook, stirring lightly as eggs begin to thicken, until eggs are creamy and set.

3. Arrange one or two slices of hot toasted Italian bread on each serving plate. Spoon some of the egg mixture over the toasted bread, and sprinkle with cheese and parsley. Serve at once.

Serves 4 to 6

Lightly sauteed onion, tomato and mild green chilies go into this tasty scramble. Serve it with toast or spoon it into warm tortillas and wrap them as you would a burrito.

MEXICAN-STYLE SCRAMBLED EGGS

3 tablespoons butter or oil

1 large tomato, peeled and chopped, or ½ cup canned diced tomato

3 tablespoons finely chopped onion

3 canned mild green chilies, seeded and chopped

6 eggs, lightly beaten

Avocado slices, for garnish

Salsa (optional)

1. Melt butter in a skillet over medium heat; saute tomato, onion and chilies until onion is soft.

2. Add eggs and scramble, cooking until set. Garnish with avocado slices and serve at once, passing salsa, if used, at the table.

Serves 4