How To Make Scrambled Eggs Like A Boss

You don't really need a recipe for scrambled eggs, but you do need to know how to make them right. All too often, people settle for dry, tough, flavorless curds for breakfast. Demand better of yourself. Abide by the easy tips below and you'll be a pro in no time. 

1. Whisk it good!

If you're just making a couple eggs, use a fork to whip them; more than four, and you'll need a large bowl and a whisk.
Don't take any shortcuts here. You really want to beat the eggs until all the yolks and whites are totally combined and no globby streaks. The mixture should be light and airy — if you want soft and fluffy results.

2. Don't season them too early.

Wait 'til the end to season scrambled eggs. It's both the Ramsay and Flay way. According to them, adding salt in the beginning draws out moisture and makes eggs watery.

3. Add sour cream.

OK, fine — this is optional. You don't need to add anything at all because whipped well, scrambled eggs are absolutely delicious on their own. But adding a dollop (or two) of sour cream, adds creaminess, body, and depth of flavor. If you don't have sour cream, milk is never a terrible idea.

4. Get the pan kinda hot and melt the butter.

Here's the thing: Low and slow is best. You've heard that a million times already, I'm sure. But you don't want the pan soooo low that when you pour the eggs in, absolutely nothing happens. Our tip: Heat your nonstick skillet over medium heat, then add butter. When it's foamy (not just melty!), reduce the heat to medium-low and add egg mixture.

5. Leave it alone!

But just for a few seconds. For beautiful ribbony curds, you want the edges of the eggs to set ever so slightly before you start stirring. If you mess with the eggs sooner, the curds will just be smaller. (Which isn't necessarily a bad thing.)

6. Stir often.

This is key to soft, not tough and dry, scrambled eggs. Push the eggs around with a wooden spoon or a rubber spatula, making sure all the uncooked eggs touch the skillet. 

7. Season them generously.

When the eggs are about three-quarters of the way done, it's time to season with salt and pepper. Don't be shy with the salt, lest you want your eggs to taste like absolutely nothing. If you have any mix-ins: cheese, chives, cooked veggies, now's the time. 

8. Take it off before you think you need to!

Eggs will keep cooking off the skillet — even when they're plated. So remove them from heat when they look a little wetter than you'd like