How to Scramble Light, Fluffy Eggs

Cooking slowly over low heat reduces the risk of browning and overcooking, and gives you more control over the eggs’ consistency.

1. Slow and low.

Be sure to add salt to the scrambled eggs before cooking, as this helps the eggs to retain moisture and remain tender.

2. Add salt.

Both increase volume, but neither is required. The scrambled gets creamier with milk and lighter with water.

3. Milk or water is optional.

Constant stirring, while gently shaking the pan, breaks down these curds so they’re smaller, softer, and creamier. 

4. Keep stirring.

Move them from the outside of the pan towards the center. 

5. Move eggs around.

Cook the eggs until barely set, “barely” being the operative word.

6. Barely set.

Chopsticks are great for stirring eggs. If you don’t have chopsticks on hand, use a heatproof silicone spatula.

7. Use chopsticks or a silicone spatula.