The Secret to Making Perfect Scrambled Eggs

Gather the ingredients. The Spruce / Julia Estrada Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. The Spruce / Julia Estrada Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps. The Spruce / Julia Estrada Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt. The Spruce / Julia Estrada When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown. The Spruce / Julia Estrada With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. The Spruce / Julia Estrada Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any other ingredients, quickly add them now. The Spruce / Julia Estrada Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. The Spruce / Julia Estrada Serve immediately and enjoy. The Spruce / Julia Estrada