How to make scrambled eggs

Make soft, creamy, glossy scrambled eggs that are never dry or rubbery. Soft, creamy curds that never go rubbery.

Time: 10 min · Difficulty: Easy · 5 steps

What you need

Crack the eggs into a bowl
Tap each egg on the flat counter (it cracks cleaner than the edge of a bowl) and open it over the bowl. Fish out any bits of shell with a bigger piece of shell.
Tip: flat surface = fewer shell bits
Whisk with a pinch of salt
Add a pinch of salt and beat with a fork until the yolks and whites are one even yellow, with no streaks of white.
Tip: no streaks
Melt the butter on low
Melt the butter in a non-stick pan over medium-low heat. It should foam gently, not turn brown.
Tip: low and slow
Pour and fold slowly
Pour in the eggs and wait a few seconds. Then push them from the edges into the middle with a spatula, making big, soft folds. Keep going until they are mostly set.
Tip: big lazy sweeps
Take them off while still shiny
When the eggs are set but still glossy and a little wet, slide them onto a plate. They keep cooking from their own heat on the way to the table.
Tip: glossy = perfect