How to Cook Scrambled Eggs Perfectly Every Time!!!

Step 2: Preheat Your Pan

1. Choose a non-stick or well-seasoned skillet for best results.
2. Place it over medium-low heat. Scrambled eggs cook slowly, and low heat ensures they stay creamy instead of turning rubbery.
3. Add 1 tablespoon of butter or oil and let it melt completely, coating the pan evenly.

Pro Tip: Butter adds flavor, but oil helps prevent sticking if your pan isn’t non-stick.

Step 3: Pour and Let Them Set

1. Pour the whisked eggs into the preheated pan.
2. Allow the eggs to sit undisturbed for 10–15 seconds. This lets the bottom layer start to set.

Step 4: Stir Gently

1. Using a silicone spatula, gently push the eggs from the edges toward the center.
2. Rotate the pan slightly as you fold the eggs over themselves.
3. Keep the movement gentle and slow—you want soft curds, not shredded eggs.

Pro Tip: Avoid constant stirring; too much movement cooks the eggs too quickly, making them dry.

Step 5: Check for Doneness

1. Scrambled eggs are done when they are mostly set but still slightly glossy.
2. Remove them from heat just before they look fully cooked, because they continue to cook from residual heat.

Step 6: Season and Serve

1. Add a pinch of freshly ground pepper and any extra seasonings or herbs you like.
2. Serve immediately for the best texture—scrambled eggs lose their creaminess if they sit too long.

Optional Additions: Sprinkle shredded cheese, fold in sautéed mushrooms, or add fresh tomatoes for extra flavor.

Tips for Scrambled Egg Perfection

• Low and slow wins: Cooking eggs over low heat ensures they remain tender.
• Use fresh eggs: They whip better and taste richer.
• Don’t overcook: The moment eggs look almost done, remove them from heat.
• Experiment: Add spices, herbs, or cheeses to create variations without losing the creamy texture.

With this method, you’ll enjoy scrambled eggs that are fluffy, soft, and packed with flavor every single time. Breakfast doesn’t get easier—or tastier—than this!

If you want, I can also make a visual step-by-step version with images for each stage, so it’s like a mini cooking guide you can follow while in the kitchen.

Do you want me to do that?