Perfect Scrambled Eggs

Steps

1. 1. Beat the eggs

   • Crack 4 eggs into a bowl.
   • Add 2 tbsp milk or cream, 1/4 tsp salt, and 1/8 tsp pepper.
   • Beat with a fork until yolks and whites are fully combined with no streaks, about 30 seconds.

2. 2. Cook low and slow

   • Set a nonstick skillet over the lowest heat your stove has.
   • Add 1 tbsp butter and let it melt slowly — no sizzling, no foaming.
   • Pour in the beaten eggs; do not stir for 30 seconds.
   • With a rubber spatula, slowly fold the eggs toward the center every 20–30 seconds as the bottom begins to set.
   • Add remaining 1 tbsp butter when curds are about half-formed.
   • Continue folding every 20–30 seconds for 5–7 minutes total until curds are soft, glossy, and just barely set — they should still look slightly wet.
   • Pull the pan off heat 30 seconds before they look done; carry-over heat finishes them.

   If curds are forming too fast, lift the pan off the heat entirely and keep folding. You control this completely with the pan.