Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.

Here’s how to do it, step by step:

1. MELT THE BUTTER. Heat unsalted butter over medium-low heat in a nonstick skillet until melted.
2. CRACK THE EGGS RIGHT INTO THE PAN.
3. WAIT FOR THE WHITES TO SET, THEN SCRAMBLE THEM.
4. REMOVE THE PAN FROM THE HEAT AND BREAK THE YOLKS.
5. PUT THEM ON A PLATE AND EAT!

Cracking the eggs directly into the pan and using a spoon or spatula will result in a streaky, not-soft scramble. Preheat the pan over medium heat, but don’t get too crazy with the flame when it comes time to actually cook the eggs. “Scrambled eggs should be cooked slowly, over medium-low heat,” explains Perry.

How to Scramble Eggs: A Step-by-Step Guide

1. Step 1: Beat It. Beat your eggs until they’re completely blended.
2. Step 2: Prep the Pan.
3. Next, heat a nonstick skillet over a medium-low flame and toss in a pat of butter.
4. Step 3: Add the Eggs.
5. Step 4: Patience Makes Perfect.
6. Step 5: Almost Done.
7. Step 6: Ready to Eat.

When scrambled eggs are made right, they’re light and creamy all on their own (without the addition of milk, cream or cheese). And they usually need the help of cheese, hot sauce or ketchup to taste good. The good news is that it’s so easy to start making perfect scrambled eggs.

The best seasoning for scrambled eggs truly depends on your tastes, but almost anything goes. Fresh herbs impart a garden flavor to a scramble. Especially compatible are licorice-y chervil, grassy parsley, onion-y chives and sweet tarragon. Fresh savory, dill, thyme and marjoram also complement scrambled eggs.

1. Crack eggs into a small cold saucepan. Add in butter.
2. Place saucepan over medium high heat.
3. Once the butter has melted and the eggs start to thicken, reduce the heat to medium-low.
4. Remove from heat immediately and season with salt and pepper.

If you are in the habit of adding milk or cream while whisking eggs, you can stop. Now. Milk won’t make eggs creamier, fluffier, or stretch the dish out. What the milk really does is dilute the flavor of the eggs, making them rubbery, colorless, and something similar to what you would find at a school cafeteria.

The Secret Ingredient For the Fluffiest Scrambled Eggs (It’s Not Milk) In an interview with POPSUGAR, she told us, “I use water instead of milk. Water makes them lighter. Water doesn’t make it as tough as milk.” The trick is to add just a splash of water to the bowl after you crack and whisk the eggs.