Scrambled eggs, when made properly, are the closest you'll ever get to the perfect food.
They are light, fluffy, buttery little clouds. To master them, you only need to remember these two words: low and slow. And maybe also "nonstick skillet," since you'll definitely need one to get A+ results. And "butter." Remember that word, too.
Doing this low and slow thing makes sure the eggs stay creamy and light, almost custardy. The curds that form will be teeny and delicate, soft and creamy. Too hot and fast and the eggs will cook immediately, which will create a weird rubbery, bouncy texture, not to mention, they will be DRY! The horror.
Here's exactly how to do it:
1. Start by whisking two (or three) large eggs together in a medium bowl, then season with salt and pepper.
Piercing the yolks with the fork first will make it much easier to blend the eggs together.
2. Heat the butter in a medium nonstick skillet over medium-low heat. It should start to sizzle a little, but melt pretty slowly. Once it's all melted and foamy, add the eggs. They will start to cook immediately, so it's important to stir them right away.
Keep the spatula moving, especially around the sides of the skillet.
Choose a nice silicon spatula with flat edges. I dig this one by Chef'n.