Scrambled eggs are one of those classic dishes that seem simple enough, but there’s an art to getting them just right—light, fluffy, and full of flavor.
If your scrambled eggs have ever turned out flat, watery, or gray (we’ve all been there!), don’t worry.
This video is here to save the day.
It shares a foolproof method to transform your scrambled eggs from meh to wow, with easy tips and a low-and-slow cooking technique that guarantees perfect results every time.
Crack six eggs into a bowl (enough for three people) and beat them thoroughly until the whites and yolks are fully combined to avoid streaks while cooking.
Use a nonstick pan with a little butter for flavor.
Cook on low heat (around a setting of 3.5) to avoid overcooking and browning.
Avoid adding wet ingredients (like salsa) while cooking; instead, serve them on the side to maintain fluffy and bright yellow eggs.
Pour beaten eggs into the pan and let them start setting.
Gently pull cooked eggs from the edges toward the center, tilting the pan to allow the liquid eggs to fill the space.
Fold rather than stir to maintain fluffy curds, avoiding breaking them into smaller pieces.
Remove eggs from the heat just before they’re fully cooked, as they will finish cooking on the plate.
Add salt and pepper to taste. For a cleaner look, use white pepper if desired.
