How to Make Perfect Scrambled Eggs Every Time

Shredded cheese (cheddar, Parmesan, or feta)
Fresh herbs ( chives, parsley, or dill)
Sautéed vegetables (spinach, mushrooms, or onions)
Step-by-Step Instructions
Step 1: Prep the Eggs
Crack the eggs into a mixing bowl and whisk them vigorously until fully combined and pale yellow in color.
Stir in the milk (or cream) and season generously with salt and pepper. The milk adds moisture and enhances the eggs’ creaminess.
Step 2: Heat the Pan
Use a nonstick skillet over medium-low heat. Add butter or olive oil, letting it melt and coat the pan evenly.
Avoid high heat, as this can cause the eggs to become rubbery or overcooked.
Step 3: Cook Slowly
Pour the egg mixture into the heated pan. Let it sit undisturbed for about 30 seconds to start setting around the edges.
Using a spatula, gently push the cooked edges toward the center of the pan while tilting the skillet to allow uncooked egg to flow to the edges.
Step 4: Create Fluffy Curds
Continue stirring and folding the eggs slowly, forming soft, velvety curds. Avoid stirring too quickly, which can make the eggs dense.
Remove the pan from heat when the eggs are still slightly runny—they’ll continue cooking from residual heat.

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