Follow these step-by-step instructions for a perfectly constructed, delicious egg and avocado wrap every time. The key is to work efficiently, having your ingredients prepped and ready to go.

Step 1: Prepare the Avocado

Begin by preparing your avocado filling. This ensures it’s ready the moment your eggs are cooked, allowing you to assemble the wrap while everything is warm. Cut the avocado in half, remove the pit, and scoop the flesh of one half into a small bowl. You have two main options for texture:

• Mashed: For a smooth, creamy, guacamole-like spread, use a fork to mash the avocado until it reaches your desired consistency. You can leave it slightly chunky for more texture.
• Sliced: For distinct bites of avocado, place the avocado half cut-side down on a cutting board and slice it thinly.

Once mashed or sliced, lightly season the avocado with a pinch of salt and black pepper. If you’re concerned about it browning, you can add a tiny squeeze of fresh lime or lemon juice. Set the bowl aside.

Step 2: Whisk the Eggs

In a separate small bowl, crack the two large eggs. Add the tablespoon of milk or cream, along with the remaining salt, pepper, and any optional seasonings like garlic powder or a dash of hot sauce. Whisk the mixture vigorously with a fork or a small whisk for about 30 seconds. You want the mixture to be a uniform pale-yellow color, slightly frothy, and with no visible streaks of egg white. This process incorporates air, which is the key to light and fluffy scrambled eggs.

Step 3: Cook the Eggs

Place a small non-stick skillet over medium-low heat. Add the teaspoon of butter or olive oil and allow it to melt and coat the bottom of the pan. Once the pan is hot (the butter should be bubbling gently), pour in the whisked egg mixture. Let the eggs sit undisturbed for about 20-30 seconds, until the edges begin to set.

Using a rubber spatula, gently push the eggs from the edges toward the center of the pan. Tilt the pan to allow the uncooked egg to flow into the empty space. Continue this gentle pushing and folding motion until the eggs are mostly cooked but still slightly moist and glossy. This method creates large, soft curds rather than small, dry pieces. Immediately remove the skillet from the heat; the residual heat will finish cooking the eggs to perfection. Be careful not to overcook them, as they will become rubbery.

Step 4: Warm the Tortilla

While the eggs are cooking, you can warm your tortilla. This makes it more pliable and easier to fold without cracking. There are a few easy ways to do this:

• Microwave: Place the tortilla on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 15-20 seconds.
• Stovetop: Place the tortilla directly in a dry skillet (you can use the same one after you remove the eggs) over medium heat for about 15-20 seconds per side, until it’s soft and warm.
• Gas Flame: If you have a gas stove, you can carefully warm the tortilla directly over the low flame for a few seconds per side using tongs, which gives it a slight char.

Step 5: Assemble and Fold the Wrap

Now it’s time to bring it all together. Lay the warm tortilla flat on a clean surface or plate.

1. Spread the Avocado: Spoon the mashed or arrange the sliced avocado in a line down the center of the tortilla, leaving a border of about 2 inches on all sides.
2. Add the Eggs: Spoon the warm, fluffy scrambled eggs directly on top of the avocado.
3. Fold the Wrap: Folding is an art, but it’s easy once you get the hang of it.
   • First, fold the bottom edge of the tortilla up and over the filling, tucking it in snugly.
   • Next, fold in the left and right sides toward the center.
   • Finally, tightly roll the wrap upwards from the bottom, creating a secure, burrito-style parcel.

Serve immediately while the eggs are warm and the tortilla is soft.