People always ask how I get my scrambled eggs to be so soft and fluffy. “Do you add milk or cream to them?” I always answer with a big NO. You don’t need anything other than eggs, a good nonstick pan, and a lot of patience. The most important thing, however, is to cook the eggs over low heat while stirring gently and frequently. Follow my simple recipe and you’ll have perfect scrambled eggs for your next breakfast!

Recipe
Yield: 2 servings

INGREDIENTS:
1 tbsp. unsalted butter
4 large eggs
kosher salt
freshly ground black pepper

DIRECTIONS:
1. Melt butter in a nonstick pan over medium-low heat.
2. Crack eggs into a bowl and poke yolks with a fork. (This helps to blend the yolks and whites together faster without over beating the eggs.) Use fork to beat eggs just until yolks and whites are blended. Don’t beat eggs to the point where they become frothy.
3. Pour eggs into pan. Using a rubber spatula or wooden spoon, gently stir eggs every 5 to 10 seconds. The idea is to constantly turn the eggs so they cook evenly throughout. Continue to cook over low heat.
4. When eggs begin to slightly thicken, sprinkle with salt and pepper.
5. Once eggs are no longer runny, but still very moist, remove from heat and serve immediately.