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    Here's The Best Way To Scramble Your Eggs

    Low and slow, my friends. Low and slow.

    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.

    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.

    3. Keep stirring, keep stirring, keep stirring. For the love of god, keep stirring. You'll notice the sides will cook much faster than the middle, so it's important to stir the sides towards the center.

    4. Around the two minute mark, the eggs will be nearly cooked. THIS is when you remove them from the heat. Not after! (Because overcooked, rubbery scrambled eggs are a sin.) They should look fluffy, creamy and pretty shiny. (Thanks, butter!)

    5. Then go ahead and eat them with all the Sriracha in the world, or make this insanely delicious NYC bodega-style breakfast sandwich.

    And here's a how-to video!

    View this video on YouTube

    For more tips on how to cook every type of egg perfectly, head HERE.