Scrambled eggs seem simple—but nailing that velvety, custard-like texture (think French-style) instead of dry, rubbery curds is a true kitchen skill. The good news? With the right technique, you can make perfect scrambled eggs every single time—no fancy tools, just patience, low heat, and a little butter.

Forget the “whisk-and-dump” method. The secret lies in slow cooking, gentle stirring, and pulling them off the heat just before they’re done. Here’s how.

🥚 Ingredients (for 2 servings)
4 large eggs, fresh and at room temperature
1 tbsp butter (or olive oil for dairy-free)
1–2 tbsp milk, cream, or crème fraîche (optional—adds richness, but purists skip it)
Salt (add after cooking to prevent weeping)
Freshly ground black pepper
Optional finish: chives, fresh herbs, or a sprinkle of cheeseCrack eggs into a bowl.
Add milk/cream if using (many chefs skip it—try both ways!).
Whisk just until yolks and whites are blended—no need for froth. Over-whisking incorporates too much air, leading to dry eggs.
2. Low and Slow Is the Golden Rule
Place a nonstick or well-seasoned skillet over low heat.
Add butter and let it melt slowly—do not brown it.
Pour in eggs. Let sit 10 seconds, then begin stirring.
3. Stir Constantly with a Silicone Spatula
Use a spatula to gently push and fold the eggs from the edges toward the center.
Keep heat low—this should take 3–5 minutes, not 30 seconds!
The slower they cook, the creamier they’ll be.
4. Remove from Heat Early
When eggs are mostly set but still slightly runny (they’ll look glossy and soft), remove the pan from heat.
Residual heat will finish cooking them—this prevents overcooking.
5. Season and Serve Immediately
Add salt and pepper off-heat (salt draws out moisture if added too soon).
Stir in fresh herbs or a pat of butter for extra silkiness.
Serve right away—scrambled eggs wait for no one!