How To Make Perfect Scrambled Eggs

Add salt and pepper to taste. If you’ve woken up hungry for a little adventure, you can also add 1 teaspoon of thyme, oregano, chives, or any other fresh herbs.

Warm the frying pan over low heat. You can tell when the pan is warm by holding your hand about 6 inches above it. You should feel a dull heat coming off its cooking surface.

Slowly melt the butter in the warm pan. When it begins to foam, you’re ready for the eggs. If the butter turns brown, you’ve overheated the pan and should start over!

Pour your egg mixture into the pan and let stand for about 10 seconds, or as long as it takes for the eggs to begin setting. For fluffier curds, let the egg mixture sit 10-20 seconds in the pan before stirring.

Stir the egg curds gently with the plastic spatula or wooden spoon to one side of the pan, and allow the uncooked portions to run to the other side. Continue to stir, gently, as curds continue to form.

Cook and stir for 2-5 minutes or until the eggs are firm but still moist.