1. Whisk the Eggs
Crack eggs into a bowl. Add milk/cream (if using) and a pinch of salt & pepper.
Whisk just until combined (overmixing = tough eggs).
2. Low & Slow Cooking
Melt butter in a nonstick skillet over medium-low heat.
Pour in eggs and let sit 10 seconds, then gently push with a spatula, folding softly.
3. Keep It Moving
Stir every 10-15 seconds, letting curds form but not sticking.
Remove from heat just before fully set (they’ll keep cooking off-heat).
4. Serve Immediately
Plate and garnish with extra butter, herbs, or cheese.
Pro Tips for the Best Scrambled Eggs
🔥 Low heat is key – Prevents rubbery texture.
🍳 Pull off heat early – Residual heat finishes cooking.
🧈 Butter > oil – Adds richness and flavor.
🥛 Cream vs. milk – Cream makes them extra velvety.
FAQs
❓ Why do my eggs turn gray/green?
Overcooking! Remove from heat sooner.
❓ Can I add cheese?
Yes! Stir in cheddar, feta, or goat cheese at the end.
❓ How do I make them fluffier?
Whisk in 1 tsp water per egg before cooking.
❓ Best pan for scrambled eggs?
Nonstick or well-seasoned cast iron.
