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2. Beat the Eggs Thoroughly
Crack the eggs into a bowl and whisk them well. Whisking incorporates air, making the eggs fluffy. For extra creaminess, add a splash of milk or cream. Avoid overbeating—just enough to combine the whites and yolks smoothly.
3. Cook on Low Heat
Heat a nonstick pan over low to medium-low heat. Add butter and let it melt slowly, coating the pan. Cooking on low heat prevents overcooking and keeps the eggs tender.
4. Stir Gently and Slowly
Pour the beaten eggs into the pan and let them sit for a few seconds. Then, use a spatula to gently stir, pushing the eggs from the edges toward the center. Soft, slow folding creates delicate curds.
5. Remove from Heat Before Fully Cooked
Eggs continue to cook from residual heat. For the best texture, remove them from the pan when they look slightly underdone—they’ll finish cooking on the plate.
6. Season at the End
Add salt and pepper after cooking. Seasoning too early can break down the egg proteins, making them watery.
Scrambled Egg Variations
- Soft and Creamy: Stir in a little extra butter or cream while cooking.
- Fluffy: Whisk in a splash of sparkling water or beat the eggs extra well before cooking.
- Cheesy: Add shredded cheese right before removing from heat.
- Herbed: Toss in fresh chives, parsley, or dill for extra flavor.
Final Tips for the Best Scrambled Eggs
- Use a nonstick pan to prevent sticking.
- Always cook low and slow for tender eggs.
- Avoid over-stirring—gentle folds make soft, creamy curds.
Now that you know the secrets to perfect scrambled eggs, you’ll never have to settle for dry, rubbery eggs again. Enjoy them on their own, on toast, or with your favorite breakfast sides! 🍳
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