How to Make Scrambled Eggs Perfectly

Scrambled eggs seem simple, but most people overcook them. Here's the technique for creamy, fluffy eggs every time.

The Basic Recipe

• 3 large eggs
• 1 tablespoon butter
• Salt and pepper to taste
• Optional: 1 tablespoon milk or cream

The Method

1. Crack eggs into a bowl. Add a pinch of salt and pepper. Beat with a fork until just combined (don't overbeat).
2. Heat a nonstick pan over medium-low heat. Add butter. Let it melt and foam.
3. Pour in eggs. Wait 20 seconds without stirring.
4. Stir gently with a spatula, pushing eggs from the edges to the center. Large, soft curds form.
5. Keep stirring every 15-20 seconds. The eggs should move slowly across the pan.
6. Remove from heat when still slightly wet. Residual heat finishes cooking them. They should look slightly underdone on the plate.

Common Mistakes

• Heat too high: Creates rubbery, dry eggs. Medium-low is the sweet spot.
• Overcooking: Take eggs off the heat while they still look wet. They continue cooking on the plate.
• Overbeating: Beating too much adds air and makes eggs flat. Beat just until combined.
• Not using butter: Oil works but butter adds flavor and helps control temperature.

Upgrades

• Cheese: Add shredded cheese in the last 30 seconds of cooking.
• Herbs: Fresh chives, dill, or parsley added at the end.
• Smoked salmon: Add pieces after removing from heat.
• Truffle oil: A few drops after plating for luxury scrambled eggs.

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Frequently Asked Questions

Should I add milk to scrambled eggs?

Optional. Milk makes eggs slightly creamier but can also make them watery if you add too much. A tablespoon is enough. Cream or crème fraiche works better than milk.

How do restaurants make such creamy scrambled eggs?

Low heat, constant stirring, and finishing with butter or cream. Gordon Ramsay's method (cook in a saucepan, on and off heat, stirring constantly) produces the creamiest results.