Step-by-Step Guide to Perfect Scrambled Eggs
1. Prepare Your Ingredients
- Crack the desired number of eggs into a mixing bowl. For one person, 2–3 eggs are ideal.
- Add a pinch of salt and pepper to taste. If you’re using milk or cream, add about 1 tablespoon per egg for extra creaminess.
- Whisk the mixture thoroughly until the yolks and whites are fully combined and the mixture has a uniform yellow color. This ensures even cooking.
2. Heat the Pan
- Place your nonstick skillet over medium-low heat. Avoid high heat, as it can cause the eggs to cook too quickly and become dry or rubbery.
- Add a small amount of butter or oil to the pan. Swirl it around to coat the bottom evenly. Once the butter melts and begins to foam slightly, you’re ready to cook.
3. Cook the Eggs Slowly
- Pour the whisked eggs into the pan. Let them sit undisturbed for a few seconds until the edges start to set.
- Using your spatula, gently stir the eggs in a folding motion. Push the cooked portions from the edges toward the center, allowing the uncooked eggs to flow to the outer edges of the pan.
- Continue this process slowly and patiently. The key to creamy scrambled eggs is low, gentle heat and constant but gentle stirring.
4. Know When to Stop Cooking
- Remove the pan from the heat just before the eggs are fully set—they will continue to cook from residual heat. Overcooking is the most common mistake, leading to dry, rubbery eggs.
- For cheesy scrambled eggs, sprinkle shredded cheese over the eggs during the last minute of cooking and fold it in until melted.
5. Serve Immediately
- Transfer the scrambled eggs to a plate right away to prevent overcooking. Garnish with fresh herbs like parsley or chives if desired, and serve with toast, avocado, or your favorite breakfast sides.
