There isn't much to scrambled eggs, which is exactly why it's easy to get wrong. Two habits fix most of it.
Ingredients
- 2–3 eggs per person
- A knob of butter
- A splash of milk or cream (optional)
- Salt and pepper
Method
- Whisk the eggs in a bowl with a splash of milk if using. Hold off on the salt for now -- it can toughen the eggs if it sits too long before cooking.
- Melt the butter in a non-stick pan over low heat.
- Pour in the eggs and stir slowly and continuously with a spatula, scraping the base of the pan.
- Take the pan off the heat while the eggs still look slightly underdone and glossy -- they'll keep cooking in the residual heat for a few seconds.
- Season with salt and pepper right at the end, and serve immediately.
Why low and slow: egg proteins tighten up quickly once they hit heat. Cooking gently and pulling the pan off early is what keeps scrambled eggs soft rather than rubbery.
Related reading
The same scrambling technique shows up in our egg fried rice. Or try a French omelette for a change. See all egg recipes.