How to Cook Scrambled Eggs Perfectly Every Time

👩‍🍳 Instructions:

1. Crack and whisk:
   Crack your eggs into a bowl. Add a pinch of salt, pepper, and a splash of milk or cream if desired. Whisk until the mixture looks smooth and pale yellow — this adds air for fluffier eggs.

2. Preheat the pan:
   Place a non-stick skillet over medium-low heat and add butter. Let it melt gently without browning.

3. Pour and wait:
   Pour the eggs into the pan and let them sit for a few seconds — don’t stir right away. This helps form soft curds.

4. Slowly stir:
   Using a rubber spatula, gently stir the eggs from the edges toward the center. Keep moving them slowly so they cook evenly.

5. Remove early:
   When the eggs are still slightly glossy and soft (a bit undercooked), remove them from the heat — they’ll continue cooking in the residual heat.

6. Finish and serve:
   Season again if needed, add toppings (like cheese, herbs, or chives), and serve immediately.

🌟 Tips for Perfect Scrambled Eggs:

• Low and slow is the secret — high heat makes them dry.

• Butter > oil for a rich, creamy flavor.

• Don’t overcook — they should be soft, not rubbery.

• Add cheese or herbs at the end to keep the texture light.