How to Cook Scrambled Eggs Perfectly Every Time
Scrambled eggs might seem simple — just eggs in a pan, right? But anyone who’s had rubbery, dry, or bland eggs knows there’s an art to doing them right. When done properly, scrambled eggs are creamy, fluffy, and melt-in-your-mouth delicious. Whether you’re making a quick breakfast or a comforting late-night snack, mastering this basic technique is a game-changer.
Here’s how to cook scrambled eggs perfectly every time, with a few tips that make all the difference.
Ingredients:
4 large eggs
2 tablespoons whole milk or cream (optional, for creaminess)
Salt, to taste
Freshly ground black pepper
1 tablespoon butter (or oil, if preferred)
Instructions:
1. Crack and Whisk Thoroughly
Crack the eggs into a bowl. Add a pinch of salt and the milk or cream, if using. Whisk vigorously with a fork or whisk until the mixture is completely smooth and a pale yellow color — no streaks of egg white should remain.
Pro tip: More whisking = more air = fluffier eggs.
2. Use a Nonstick Pan Over Low Heat
Set a nonstick skillet over low to medium-low heat and add the butter. Let it melt gently — you don’t want it to brown or burn.
3. Pour and Pause
Pour in the eggs and let them sit undisturbed for a few seconds to start setting around the edges.
4. Stir Gently and Slowly
Use a silicone spatula or wooden spoon to slowly stir the eggs, pushing them from the edges toward the center. Cook low and slow — patience here is key to creaminess.
Don’t over-stir: the goal is to form soft curds, not break them down into tiny bits.
5. Remove Before Fully Set
When the eggs look about 90% done — still slightly shiny and soft — remove the pan from heat. They’ll finish cooking from residual heat and stay perfectly moist.
6. Season and Serve Immediately
Add a touch more salt and pepper, and serve right away. Scrambled eggs wait for no one!
Optional Add-ins:
A sprinkle of cheese (cheddar, feta, or goat cheese)
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