Scrambled eggs seem simple—until you end up with rubbery curds or a watery mess. But with the right technique, you can make silky, cloud-like scrambled eggs that rival a Parisian bistro’s—every single time.
No fancy tools. No secret ingredients. Just eggs, butter, salt, and a few key steps that transform breakfast from “meh” to magnifique.
The 5 Secrets to Perfect Scrambled Eggs
Low and slow heat = tender curds (high heat = tough eggs)
Constant stirring = small, creamy curds (not big, dry chunks)
Remove from heat early = residual cooking finishes them gently
Butter + finishing fat = richness and shine
Salt at the end = prevents weeping (watery eggs)
🥚 Myth busted: Whisking eggs vigorously before cooking isn’t necessary—and can even make them denser. Gentle mixing is better!
Ingredients You’ll Need
(Serves 2)
4–6 large eggs, cold from the fridge
1–2 tbsp unsalted butter, plus extra for finishing
Flaky sea salt (like Maldon)
Freshly cracked black pepper
Optional: 1 tbsp crème fraîche, sour cream, or chives
💡 Why cold eggs? They slow the cooking process, giving you more control over texture.
Step-by-Step Instructions (The Foolproof Method)
see next page
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