How to Make Scrambled Eggs Perfectly Every Time 

You've just woken up. You've barely taken a sip of your coffee, and your brain is half-asleep, and yet you need to know how to make scrambled eggs that are perfectly buttery, not too runny, and definitely not hard and dry. With this step-by-step guide and handy photos, you'll be able to nail the ideal breakfast even without caffeine.

© Photo by Chelsea Kyle, food styling by Matt Duckor

1. Crack, Season, and Whisk Your Eggs

Crack three eggs into a medium bowl and whisk them with a good pinch of kosher salt until just incorporated. (Throw in some black—or cayenne!—pepper, too, if you like.)
© Photo by Chelsea Kyle, food styling by Matt Duckor
2. Heat some butter in a pan
Slice off a pat of unsalted butter and place it in a nonstick or ceramic skillet over medium-low heat. Swirl the pan until the butter has melted and is starting to foam.
© Photo by Chelsea Kyle, food styling by Matt Duckor
3. Add the Eggs
Pour the whisked eggs into the skillet and immediately start pushing them across the bottom of the skillet with a rubber spatula.
© Photo by Chelsea Kyle, food styling by Matt Duckor
4. Keep the Eggs Moving
Continue to stir the eggs with your spatula, paying attention to every corner of the skillet. Your goal here: keep the eggs in perpetual motion.
© Photo by Chelsea Kyle, food styling by Matt Duckor
5. Wait Until They Begin to Set
Your pan is still over medium-low heat, right? That's why it will take a few minutes before the eggs start to form large curds. Resist turning up the heat—the low-and-slow cooking is what makes the eggs creamy.
© Photo by Chelsea Kyle, food styling by Matt Duckor
6. Don't Let Them Dry Out!
When your eggs look like this—set, but still a bit runny—remove them from the pan. (The eggs will continue to cook a little bit on your plate.)
© Photo by Chelsea Kyle, food styling by Matt Duckor
7. Eat!
That’s it—perfectly scrambled eggs. Top with flaky salt, some black pepper and whatever else you want: A squeeze of lime juice, a slice of country ham, a shaving of Parmesan cheese, or, really, all three. Or go crazy and add spinach, too.