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Scrambled eggs are everyone's go-to item -- from weekday breakfasts to crowdpleasing buffet dishes to late-night, post-party munchies.
But are you cooking them correctly?
Learn how to elevate your egg game and turn dry, overdone scrambled eggs into a creamy luxury with this simple technique. No expensive equipment required!
Melt 1 tablespoon butter in a large skillet over low heat. As soon as the butter melts, crack four eggs directly into the pan and begin gently stirring the eggs with a whisk, wooden spoon or silicone spatula to break them up and combine them with the butter. No need to whisk vigorously or turn up the flame; slow stirring over low heat is the key.
Once the eggs are cooked to the point of about half curds and half liquid, remove the pan from the heat. Continue to stir; the residual heat of the pan will finish the eggs.
If you’d like to add cheese or seasoning, stir them in once the pan comes off the burner.
Test out your new egg-cellent skills with these recipes: