Great scrambled eggs aren’t about fancy ingredients—they’re about technique, timing, and tenderness. The secret? Low heat, constant stirring, and pulling them off the stove just before they look done. Follow this method, and you’ll get soft, custardy curds—not dry, rubbery clumps—every single time
Why This Method Works
Low and slow cooking = even heat, no overcooking
Butter + cream (or milk) = rich, velvety texture
Gentle stirring = small, delicate curds
Residual heat finishes the job = perfectly set, never dry
4 large eggs, room temperature
1 tbsp whole milk, cream, or crème fraîche (optional but recommended)
1 tbsp unsalted butter
Salt & freshly ground black pepper
Optional:
Fresh chives or parsley
Grated cheese (cheddar, goat, or feta)
Hot sauce or flaky sea salt for finishing