This is a good time to add salt and pepper (about 1/2 teaspoon salt and 1/8 teaspoon pepper for two eggs), so the seasonings can be evenly distributed between the eggs. You can also mix in 2 to 3 tablespoons (per two eggs) of whole milk, heavy cream, or crème fraiche to make the texture more velvety, Bearss says. “It will be enough to bring creaminess and lightness to the eggs, but not enough to eat egg cream soup.”
And if you want to do a super pro move, you can also blend the eggs with an immersion blender, Kevin Templeton, executive chef of Barleymash in San Diego, tells SELF. This will incorporate even more air, making your eggs – you guessed it – even fluffier.
3. Heat up your skillet and add your fat.
It’s important to prep your pan as you prepare your eggs, so the mixture will begin to cook as soon as it hits the pan. Reduce the heat to medium-low and let simmer for a few minutes before adding the eggs. “This ensures that the heat is evenly distributed not only throughout the pan, but also when cooking your eggs,” says Salazar.
As for fat? You may wonder why you need any if you’re using a nonstick pan, but a pat of butter or a drizzle of olive oil will act as extra insurance to keep your eggs sliding around the pan’s surface, notes Salazar. You don’t need a lot – think 1 teaspoon per egg. The extra fat will give your eggs a creamier flavor and a richer texture as well.
4. Cook over low and slow heat.
All of our pros agreed: Trying to scramble in a minute or two with the heat turned up is the best way to ruin eggs, and it’s an incredibly common mistake. “High heat gives you firmer, chewier eggs and can cause the eggs to caramelize or brown,” says Templeton.
So pour in your beaten eggs and keep this heat on medium-low. “If you hear a sizzle, your pan is too hot,” says Trujillo. It’s your cue to turn the heat down a notch, even if it seems like it’ll be years before you can eat your breakfast. (Don’t worry, it won’t: Even on medium-low heat, a casserole of two to four scrambled eggs should cook in minutes, Bearss says.)
5. Stir, but not too much.
Let the eggs sit undisturbed for a minute or two after pouring them into the pan. This will help them start to lay down textually and form those big, chewy curds, says Trujillo.
Once the edges of the eggs have set, use your spatula to move, pull, and slightly bend the eggs around the pan. “Let them settle some more and repeat that one more time,” she says. “If you stir your eggs excessively, you end up with a smaller, crumblier porridge.” If you notice egg chunks sticking to the bottom or sides of the pan when stirring, use the spatula to gently lift them up so they don’t burn.
6. Stop before they are totally finished.
Remove the pan from the heat when your eggs are about three-quarters done, recommends Salazar. The scramble should look just ready and still a little runny, but don’t worry, you won’t be eating them yet.
“Even if you’ve taken the pan off the heat, the residual heat will cause the eggs to continue to cook,” says Salazar.
In another minute or so, this very low residual heat will finish cooking the eggs while helping them retain some moisture, so they stay creamy instead of drying out. They’re done when they look slightly firm and shiny with a solid yellow color and no runny or undercooked yolks, Salazar says.
7. Finish and eat as soon as possible.
If you want to flavor your eggs with extra toppings (think chopped fresh herbs, grated cheese, or a dash of hot sauce), now is the time to do it. Then, transfer the eggs to a plate and enjoy.
“You should always eat scrambled eggs immediately after cooking so they’re still warm and haven’t had a chance to dry out,” Bearss says. After all, that would kind of defeat the purpose of all the work you did in the first place, wouldn’t it?