Soft and Creamy Scrambled Eggs

How to make the best soft and creamy scrambled eggs. Our easy recipe uses low heat and never calls for milk or cream — just eggs, butter (or olive oil) and salt.
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

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