Mastering Scrambled Eggs: How to Cook Them Perfectly Every Time

Crack the eggs into a bowl. Add milk or cream if using, then season with salt and pepper. Whisk thoroughly until the mixture is uniform and slightly frothy.

Heat a non-stick skillet over medium-low heat. Add the butter or oil and let it melt completely, coating the pan evenly.

Pour the egg mixture into the pan. Let it sit undisturbed for a few seconds until the edges begin to set.

Using a spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue moving the eggs slowly and gently to prevent overcooking.

When the eggs are mostly set but still slightly runny, remove the pan from the heat. The residual heat will finish cooking them, preserving a creamy texture.

Serve immediately for the best taste and texture.

Serving and storage tips: