Scrambled eggs are a breakfast classic, but get them wrong and your morning comfort can turn dry and dull. The secret to creamy, fluffy perfection isn’t fancy ingredients—it’s technique. With a few simple tweaks, you can take your scrambled eggs from ordinary to unforgettable.
It all starts before the pan. Whisk your eggs thoroughly to whip in air, giving them a light, airy texture. Grab a nonstick pan and a soft silicone spatula—these tools help the eggs move smoothly without sticking or breaking apart.
Keep the heat low and cook slowly. High heat might feel faster, but it’s a one-way ticket to tough, rubbery eggs.
Once in the pan, less really is more. Gently fold the eggs with slow, sweeping motions instead of stirring nonstop.
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