How to Make Perfect Scrambled Eggs Every Time
Scrambled eggs: a simple dish that can go from heavenly to rubbery in seconds. They’re one of the most basic breakfasts out there—but when done right, they’re silky, creamy, and bursting with rich, buttery flavor. So how do you take your eggs from just “okay” to absolutely perfect every single time?
Whether you’re feeding a crowd or cooking for one, here’s exactly how to master perfect scrambled eggs—soft, fluffy, and never overcooked.
The Secret to Perfect Scrambled Eggs? It’s All in the Technique
Making perfect scrambled eggs isn’t about fancy ingredients or equipment. It’s about low heat, patience, and gentle stirring. Follow these steps, and you’ll never go back to dry, overcooked eggs again.
What You’ll Need
Ingredients:
2 to 4 fresh eggs
1 to 2 tablespoons of milk, cream, or water (optional)
Salt and pepper, to taste
1 tablespoon butter (unsalted is best)
Equipment:
Nonstick skillet or pan
Silicone spatula or wooden spoon
Mixing bowl and fork or whisk
Step-by-Step: How to Make Perfect Scrambled Eggs
1. Crack and Beat the Eggs
Crack the eggs into a bowl. Add a splash of milk, cream, or water—this adds creaminess and helps prevent the eggs from drying out. Whisk thoroughly until the yolks and whites are completely combined and slightly frothy.
Pro Tip: Whisk longer than you think. More air = fluffier eggs.
2. Heat the Pan Low and Slow
Place your nonstick skillet over low to medium-low heat. Add butter and let it melt gently, coating the pan without browning.
Why low heat? High heat scrambles your eggs too quickly, making them rubbery.
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