How do I make fluffy scrambled eggs

Fluffy Scrambled Eggs in a Few Easy Steps

Start with fresh eggs and a gentle technique. The key to fluffy scrambled eggs is low heat, gentle agitation, and a little liquid to build steam inside the curds. Use 2–3 eggs per person.

Begin by cracking eggs into a bowl and whisking until the whites and yolks are fully blended and slightly frothy. Add a tablespoon of milk, cream, or water per two eggs to add steam and lift. Season lightly with salt and pepper.

Cook over low-medium heat in a nonstick or well-seasoned skillet with a small knob of butter. Pour eggs into the warmed pan and let them sit briefly until edges begin to set. With a spatula, gently push the eggs from the edges toward the center in slow folds. Remove the pan from heat just before the eggs reach your preferred doneness — carryover heat will finish them.

Tips:

• Use low heat to avoid drying out the eggs.
• Stir slowly and intermittently for large, soft curds.
• Finish with a pat of butter or a sprinkle of fresh herbs like chives.

Serving ideas include toast, English muffins, or as a filling for breakfast burritos. These steps yield tender, fluffy scrambled eggs every time.