Use low heat, constant motion, and a whisper of cream (or none, if you're a purist). Take your time — scrambled eggs are not a sprint.
Use low heat, constant motion, and a whisper of cream (or none, if you’re a purist). Take your time — scrambled eggs are not a sprint. Think of it more like tai chi with a spatula.
The trick is patience. High heat will turn your soft scramble into rubber pellets faster than you can say “egg disaster.” Keep the pan barely warm, stir constantly, and let the curds form slowly like clouds on a lazy day. The cream (or milk, or even a spoon of crème fraîche if you’re feeling bougie) adds lusciousness but isn’t mandatory.
When done right, the eggs are custardy, rich, and practically demand to be eaten with a spoon. Serve them on toast, in a tortilla, or straight out of the pan while whispering, “I am a breakfast god.”
