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How to Cook Scrambled Eggs Perfectly Every Time: A Step-by-Step Guide

Scrambled eggs are a breakfast classic—creamy, fluffy, and full of comfort. Yet, despite their simplicity, many people struggle to make them just right. Whether they turn out rubbery, dry, or bland, small mistakes can lead to disappointing results.

The secret? A careful, step-by-step approach using the right ingredients, temperature, and technique. This article will guide you through everything you need to know to make perfect scrambled eggs every single time.

Ingredients (Serves 2)

• 4 large eggs
• 2 tablespoons milk or cream (optional, for creaminess)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 1 tablespoon butter (unsalted preferred)
• Optional: Fresh herbs (chives, parsley), shredded cheese

Tools You’ll Need

• Nonstick skillet (8 or 10 inches)
• Silicone or rubber spatula
• Mixing bowl
• Fork or whisk

Step-by-Step Instructions

Step 1: Crack and Whisk the Eggs

Crack the eggs into a bowl. Add milk or cream if using (this adds moisture and softness). Use a fork or whisk to beat the eggs thoroughly.

• Tip: Whisk until the yolks and whites are fully combined and the mixture is a uniform pale yellow with a slight foam on top.
• Avoid over-beating, which can make the texture too airy and unstable.

Step 2: Season Gently

Add a pinch of salt and a few cracks of pepper directly into the egg mixture. You can also season after cooking, but seasoning before allows the salt to dissolve and distribute evenly.

Step 3: Preheat the Pan Gently

Place your nonstick skillet over low to medium-low heat. Add the butter and let it melt slowly.

• Tip: Don’t let the butter brown. You want it just melted and foamy, which indicates the pan is at the right temperature.

Step 4: Add the Eggs

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

• Do not stir immediately. This allows some structure to form and avoids making the eggs too loose.

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