How to Make Perfect Scrambled Eggs Every Time


Fluffy, creamy, tender—not rubbery, dry, or watery. The secret to perfect scrambled eggs isn’t fancy equipment—it’s technique. With just eggs, butter, salt, and patience, you can make restaurant-quality scrambled eggs at home.
Here’s the foolproof method chefs swear by.

🥚 The 4 Keys to Perfect Scrambled Eggs

  1. Low and slow heat → Prevents overcooking
  2. Constant gentle stirring → Creates soft curds
  3. Remove before they look done → Residual heat finishes them
  4. Season at the right time → Keeps texture tender

Ingredients & Tools

(Serves 2)
  • 4 large eggs, cold or room temperature
  • 1 tbsp unsalted butter
  • 1–2 tbsp milk, cream, or water (optional—see note below)
  • Kosher salt and freshly ground black pepper
  • Nonstick skillet (8–10 inch)
  • Silicone spatula or wooden spoon
💡 Pro Tip: Use fresh, high-quality eggs—they have firmer whites and richer yolks.

Step-by-Step Instructions (Creamy, Fluffy, Foolproof)